Stir-Fry Cucumber with Egg 黄瓜炒蛋

Cucumber is usually consumed raw e.g. in salads, as fillers in sandwiches. However in the middle of winter, the Chinese believe in taking in more "heat" (yang) in food even when it means lightly cooking or stir-frying a "cooling" ingredient such as cucumber, and making it a relatively "warming" dish.

This side-dish makes a good sandwich filler as well but it may not keep well in the sandwich for too long as the moisture in the cucumber might make the sandwich soggy. So gobble up the sandwich!

Stir-Fry Cucumber with Egg 黄瓜炒蛋
2-3 organic eggs, gently whisked
1 green onion, finely chopped
1 garlic, finely minced
2 organic cucumber, paritally peeled, seeds removed, sliced to bite-sizes (Set this aside and sprinkle the cucumber with salt and let it stand for a few minutes to release the moisture from the cucumber. Drain away the excess moisture)
Pinch of sea salt and ground white pepper to taste
1-2 drops of sesame oil to impart finishing aroma
Pinch of Japanese 7-spice powder

Directions: In a little cooking oil, fry the egg (like how you cook scrambled eggs) and dish out and set aside when about 80% done (meaning the egg should be still moist and slightly runny). Add 1 more tbsp of cooking oil and fry the green onions, and garlic. Add the cucumber and fry for 2-3minutes. More moisture may be released from the cucumbers in the process but the heat of the pan will remove the moisture. When mixture is dried out, add the egg back to the pan and fry to mix well with the cucumber. Salt and pepper to taste. Turn of heat. Add toasted sesame oil, and pinch of 7-spice powder before serving.

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