Sichuan Egg and Cucumber Stir-Fry
ChineseChinese RecipesDesi eggsEasy
A quick Sichuan stir-fry of eggs and cucumber with chilli oil and garlic — fresh, crunchy and lightly spicy.
Prep time10 min
Cook time8 min
Total time18 min
Servings2
Ingredients
- 4 eggs
- 2 cucumbers, halved and sliced
- 2 cloves garlic, chopped
- 1 tsp chilli oil or 1/2 tsp red chilli flakes
- 1 tbsp soy sauce
- 1/2 tsp salt
- 1/2 tsp sugar
- 2 tbsp oil
- 1 spring onion, chopped
Method
- Beat the eggs with a pinch of salt.
- Heat oil in a pan and scramble the eggs until just set, then remove.
- Fry the garlic and chilli oil for 30 seconds.
- Add the cucumber and stir-fry on high heat for 2 minutes — keep it crunchy.
- Return the eggs, add soy sauce and sugar, and toss.
- Garnish with spring onion and serve immediately.
Nutrition — estimated per serving
Calories (estimate)210 kcal
Protein (estimate)12 g
Fat (estimate)14 g
Carbs (estimate)5 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Food safety: cook eggs until fully set. Allergens: egg, soy. Substitute: use courgette (tori) instead of cucumber, or skip the chilli for a mild version. Nutrition figures are estimates only, based on standard per-egg values.