Chinese home cooking

Cucumber Carrot and Egg Stir-Fry

Name: Cucumber Carrot and Egg Stir-Fry
Cuisine: Chinese
Ingredients: 1 cucumber; 1/2 carrot; 2 eggs; a little garlic; 1 spoonful oyster sauce; as needed salt; cooking oil

黄瓜胡萝卜炒鸡蛋

Cucumber and carrot are stir-fried with scrambled eggs and a simple oyster-sauce seasoning.

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Published 2026-10-12

Yellow egg pieces with green cucumber and orange carrot slices. — Cucumber Carrot and Egg Stir-Fry

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Ingredients

Quantities are included where specified in the original recipe.

1cucumber
1/2carrot
2eggs
a littlegarlic
1 spoonfuloyster sauce
as neededsalt
cooking oil

Spoonfuls retain the Chinese recipe measures 勺/匙. Small and large spoonfuls retain 小勺 and 大勺; their volume is unspecified and is not converted to teaspoons or tablespoons.

Ingredient Notes

For softer carrot, the source suggests frying it for 1 minute before adding cucumber.
Avoid prolonged cooking of the cucumber to retain its crunch.

Step-by-Step Instructions

01
Heat a little oil and scramble the eggs until golden. Remove from the pan.
02
Fry the garlic in the remaining oil until fragrant.
03
Add the cucumber and carrot and stir-fry over high heat until just tender.
04
Return the eggs, add oyster sauce and salt and toss to combine.

Illustrated Cooking Guide

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Cooking Method

Stir-Fry ↗

Recipe card