Chinese Cookbook: Simple and Flavorsome Stir-Fried Chinese Courgette With Egg

Chinese Cookbook: Simple and Flavorsome Stir-Fried Chinese Cucumber With Egg

Nicole Bonnah | Mar 12, 2022 4:30 pm | Add a comment | 513 reads

If you’ve been in China long enough you would have already become very much aware that in Chinese cuisine, the humble vegetable is regularly elevated to new, flavorsome heights. I have always been partial to cooked vegetables, but I have a new found love for familiar and new veggies after living in China for almost six years. From clay pot medleys, to hot pot delicacies, vegetables are taken from lackluster steamed or roasted sides (looking at you UK), to explosively robust and focal must-haves when dining out or in.

If you liked our previous recipe for spicy fried eggplant but you like a more tempered side dish when it comes to spice, this one is for you and of course if you like a little spice in your life, you can up the ante with a few Sichuan peppers. Enjoy!

Ingredients

1 cup chopped Chinese cucumber
2 eggs
1 tsp. salt
1 tbsp. Chinese dark vinegar
1 tbsp. light soy sauce
1/2 cup chopped spring onion
2 crushed garlic cloves
1 tsp. cornflour
1 cup peanut oil

Instructions

Over medium-high heat, place a skillet or frying pan with half of the peanut oil. Beat the two eggs and add. You don’t want to scramble the egg too finely, so wait until the eggs start to form an omelet and then split and turn over. Stir-fry until you have medium-sized fluffy pieces of egg. Set aside.
Add the rest of the peanut oil and garlic. When the garlic is aromatic, add the slices of cucumber. Stir-fry until slightly soft and add the fried egg.
Add the vinegar, cornflour, and salt. Continue to stir-fry.
Add the soy sauce and continue to stir-fry until the cucumber is al dente. Add the chopped spring onion and continue to stir-fry for a further minute or so. Serve steaming hot!