Stir-Fried Cucumber and Eggs recipe - ingredients, nutrition and when to eat it
This simple side dish is made by quickly stir-frying cucumber and eggs over high heat.
This simple side dish is made by quickly stir-frying cucumber and eggs over high heat. The eggs are soft and the cucumber stays crisp, making it a light accompaniment for summer lunch or dinner.
Side dishes · 10 minutes to cook
Nutrition (per 156.7g serving): 128.8 kcal · protein 7.7g · carbohydrate 3.6g · fat 9.2g · sodium 577mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Cucumber can release water and turn soft if stir-fried too long, so cook it briefly over high heat.
Tips: Set the eggs aside after cooking them, then add them back at the end to keep them tender.
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Ingredients (1 serving)
- Cucumber — 0.5 pc
- Egg — 1 pc
- Cooking oil — 1 tsp
- Salt — 0.3 tsp
- Ground black pepper — 0.1 tsp