Cucumber is usually eaten raw in the Western kitchen. In Thailand however, it is stir fried into delicious recipes, like this one with egg. Cucumber becomes sweet and tender upon cooking and great in combination with Thai herbs and condiments. Of course, at Eco-Logic Thailand, we get the cucumbers from our organic garden and the eggs from the ladies in our hen house.
CUCUMBER AND EGGS STIR FRY
Prep time: 5 minutes Cook time: 5 Total time: 10 minutes Serves: 1 portion
INGREDIENTS
150 gram cucumber
3 tablespoons vegetable oil
1 tablespoon minced garlic
2 large eggs
1 tablespoon oyster/mushroom sauce
1 tablespoon salted yellow soybean paste, beans included (you can replace it with vegan fish sauce (a bit less, because salty) or with soy sauce.
1 teaspoon sugar
EQUIPMENT
knife
a large wok
spatula
PREPARATION
Peel and cut the cucumber
Clean and mince the garlic
Set a large wok over a medium heat. Add the vegetable oil.
METHOD
When the oil warm, add the garlic and cucumber in the wok.
Stir-fry them steadily, let the cucumber cook until it slightly translucent
When the cucumber is ready, clear an opening in the middle of the wok.
Crack the eggs in the middle of the wok.
Mix the yolks and whites a bit with your spatula
Let the eggs set a bit and then break the eggs up and mix them with the cucumbers.
Take the wok off the heat
Add the oyster sauce, yellow soybean paste, and sugar.
Taste, add more of any of the seasonings if necessary.
Serve
This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND. Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley! A MEAL WITH A VIEW!
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