Ingredients:

  • 3 large eggs
  • 1g salt
  • 1 tbsp neutral oil
  • 1 lb Chinese or English cucumber, sliced into half-moons or diamonds
  • 2 cloves garlic, minced
  • 1 scallion, white and green parts separated and sliced
  • 1 tbsp neutral oil
  • 1 tsp light soy sauce
  • 1/2 tsp oyster sauce
  • 1/4 tsp granulated sugar
  • 1/4 tsp white pepper
  • 1g chicken bouillon powder

Instructions:

  1. Wash the cucumbers and slice them into 1/4-inch thick half-moons or diagonal diamond shapes. Mince the garlic and separate the scallions. Whisk the eggs in a small bowl with a pinch of salt until smooth.
  2. Heat 1 tablespoon of oil in a wok over medium-high heat. Pour in the beaten eggs and let set for 10 seconds. Gently push the eggs toward the center until they are 80% cooked and still velvety, then immediately remove from the pan and set aside.
  3. Wipe the pan if necessary and add another 1 tablespoon of oil over high heat. Add minced garlic and the white parts of the scallions, stir-frying for 30 seconds until fragrant.
  4. Toss in the cucumber slices and stir-fry rapidly for 2–3 minutes until they are vibrant and slightly translucent but still crisp.
  5. Add the soy sauce, oyster sauce, sugar, white pepper, and chicken bouillon powder. Toss quickly to coat the cucumbers.
  6. Return the cooked eggs to the pan and fold in the green parts of the scallions. Toss for 30 seconds until heated through and serve immediately.