Name: Cucumber and Egg Stir Fry
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 1/4 cup dried lily flowers, soaked (optional); 1/4 cup dried wood ear mushrooms, soaked and sliced (optional); 3 tbsp peanut oil or vegetable oil; 4 large eggs, beaten with 1/4 tsp salt; 2 garlic cloves, minced; 2 scallions (white and light green parts), thinly sliced; 1 medium carrot, cut into thin diamond slices; 1 large Chinese or English cucumber, sliced into diamond shapes; 1 tbsp light soy sauce (or tamari for gluten-free); 1/2 tsp chicken bouillon powder (or vegetarian alternative); 1 tsp toasted sesame oil; Salt and pepper, to taste

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This cucumber and egg stir fry is a refreshing, savory, and texture-rich Northern Chinese dish that turns humble ingredients into something deeply satisfying. I grew up eating this at home, and it remains a favorite thanks to the balance of soft scrambled eggs, crisp cucumbers, and the occasional earthy bite of dried lily flowers and wood ear mushrooms. It’s light, nourishing, and comes together quickly.

Cucumber and Egg Stir Fry

Why You’ll Love This Recipe

I love this dish for its simplicity and versatility. It’s one of those meals that feels both familiar and unique every time I make it. The cucumbers stay crunchy yet tender, the eggs are fluffy and rich, and if I have dried lily flowers and wood ear mushrooms on hand, they bring in extra layers of texture and umami. It’s easy to make on a busy weeknight and can be served as a side or light main. Plus, it’s naturally vegetarian-friendly (and can be made gluten-free with a soy sauce swap).

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Dried lily flowers (optional)
Dried wood ear mushrooms (optional)
Peanut oil or vegetable oil
Eggs, beaten with salt
Garlic, minced
Scallion, thinly sliced (white and light green parts)
Carrot, cut into diamond shapes
Chinese or English cucumber, sliced into diamond shapes
Light soy sauce
Chicken bouillon powder
Toasted sesame oil

Directions

I start by soaking the dried lily flowers and wood ear mushrooms in warm water for 20 to 30 minutes until they’re tender. Then I gently rinse and drain them, snipping off any tough ends on the lily flowers and cutting the mushrooms into bite-sized pieces.
In a hot skillet or wok with a tablespoon of oil, I scramble the eggs until some of the surface turns golden brown. Once done, I transfer them to a plate.
I add the remaining oil to the pan and sauté the garlic and white parts of the scallion until fragrant.
Next, I add the lily flowers, wood ear mushrooms, and carrots, stir-frying for 2 to 3 minutes until the carrots start to soften.
I toss in the cucumber slices and swirl in the soy sauce and sprinkle the chicken bouillon over the top. I stir quickly so the cucumbers stay slightly crisp.
Finally, I return the eggs to the pan and stir everything to combine. After turning off the heat, I drizzle in the sesame oil to finish the dish.

Servings and timing

This dish serves 2 to 4 people, depending on whether it’s a side or main. Prep takes about 20 minutes, with an additional 10 minutes for cooking, so I can usually have it on the table in just 30 minutes.

Variations

For a simpler version, I sometimes skip the lily flowers and wood ear mushrooms entirely.
To make it gluten-free, I use tamari instead of soy sauce.
I’ve also added thinly sliced bell peppers or zucchini when I want to change things up.
If I want more protein, I’ll toss in some tofu or a handful of cooked shrimp.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. For reheating, I prefer using a skillet over medium heat to keep the texture of the cucumbers and eggs intact. I avoid microwaving as it can make the cucumbers soggy.

FAQs

What type of cucumber works best for stir frying?

I use Chinese or English cucumbers because they have thinner skin and less moisture than American cucumbers, which helps them stay crisp during stir-frying.

Can I skip the dried lily flowers and wood ear mushrooms?

Absolutely. While I enjoy the extra flavor and texture they bring, the dish still tastes great with just the eggs and cucumbers.

Is this dish suitable for vegetarians?

Yes, it’s vegetarian as long as I ensure the chicken bouillon is plant-based or replaced with a vegetarian alternative.

How can I make this recipe gluten-free?

I replace the light soy sauce with tamari, which provides the same savory flavor without gluten.

What’s the best way to serve cucumber and egg stir fry?

I usually serve it with a bowl of steamed rice. It’s also great as part of a larger meal with other dishes during celebrations or family-style dinners.

Conclusion

Cucumber and egg stir fry is one of those comforting, nostalgic dishes that I always come back to. It’s a celebration of simplicity and balance—fresh veggies, fluffy eggs, and subtle seasoning all working in harmony. Whether I keep it minimal or elevate it with dried ingredients, it never fails to satisfy.