黄瓜炒鸡蛋 Refreshing Cucumber Egg Side

This is a super simple but delicious recipe. Egg and cucumber might sound like an odd combination to us westerners, especially since we think of cucumber as something you serve cold, never cooked. But think of it this way; fluffy, incredible moist and flavorful egg draped with thin slices of cucumber that have been cooked just long enough to soak up many delicious flavors but still refreshingly crisp. Are you now thinking, "hey I can see how that would actually be an amazing combination. Now I really want to try some". I hope that is what you are thinking.

This is the more simple version of this dish, and it is already amazingly delicious but add in some shrimp and you have an instantly more elegant and even more amazing combination of flavors. I will post that version as soon as I can get my hands on some fresh, good quality shrimp. For those who live in areas with easy access to fresh seafood I will tell you how you can modify this recipe to include shrimp.

Marinate 1/2 lb. of deveined shrimp for 20-30 minutes in 1 Tbsp. rice wine and 1/2 tsp. salt. After frying the garlic, ginger and green onion til fragrant add the shrimp and 1/2 cup broth. Cook just until they turn pink (this does not take long- Do Not Overcook!). Stir in scrambled eggs and cucumber slices and then stir in 1/4-1/2 tsp starch mixed in 1 Tbsp. water and cook until sauce starts to thicken (you must work really quickly because you don't want the shrimp to be tough. It is best to have the starch mixture prepared before you start cooking) then remove to a serving plate.

1 english cucumber

3 eggs

1 tsp. rice wine

pinch of salt

4 cloves garlic, minced

equal amount of ginger, minced

1 green onion, sliced thinly

1/4 cup chicken broth

1 tsp. cooking wine

1/2 tsp. salt

1/2 tsp. sugar

To slice the cucumber first cut off the ends of the cucumber and cut into three equal sections. Stand the sections on their end then slice off the peel on two opposite sides. Then slice the cucumber lengthwise into long thin slices. Cut into pieces width wise cutting on an angle. This is what the pieces should look like. 

Beat 3 eggs then mix in 1 tsp. rice wine and a pinch of salt.

Heat a wok over medium high heat and add 3 Tbsp. oil. Pour in eggs and stir gently until the eggs are cooked through. Remove the eggs.

Heat 1 Tbsp. oil then add in garlic, ginger and green onion. Fry a few second or until fragrant. This is where you would add in your marinated shrimp if you are doing that version.

Pour in 1/4 cup of chicken broth (1/2 cup for shrimp version), 1 tsp. rice wine, 1/2 tsp. salt and 1/2 tsp sugar.

Add egg and cucumber slices and toss. Cook about 30 seconds or until cucumber is warmed through.

Remove to a serving dish.

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