Retrieving The ‘Teochew Stir-Fried Cucumber & Onion With Egg’ Taste

It is difficult. You start off not knowing exactly how it should taste like, and yet you know when you’ve gotten it wrong. I could only give it my best shot in my attempt to discover what my mama’s secret recipe contains.


  • Oil: 1 tbsp
  • Red onion: 1, sliced
  • Cucumber: 1/2, quartered lengthwise, decored, sliced
  • Boiling water: 3/4 cup
  • Salt: a pinch
  • Egg: 2, beaten, 1 tsp sesame oil, 1 tsp fish sauce, dash of pepper
  • Rice wine: 1 tbsp
  • Fish sauce: 1 tbsp
  • White pepper: a dash
  • Coriander: 1/2 stalk, chopped finely


  1. Heat oil in frying pan. Stir-fry onions for 1 min. Add cucumbers and stir-fry for another min.
  2. Add boiling water and salt. Let onions and cucumbers cook in boiling water for 2min.
  3. Add beaten egg, rice wine, fish sauce and pepper into mixture. Stir-fry egg mixture for 2-3min.
  4. Garnish with remaining coriander and serve hot with rice.


  • The cucumbers and onions were boiled first so that they can absorb the flavours more easily during the latter part of the stir-fry.
  • Don’t over-cook the eggs. The dish should remain moist when it’s done.

1 person

Share This!
    This entry was posted in Chinese, Vegetables and tagged , , , . Bookmark the permalink.

    2 Responses to Retrieving The ‘Teochew Stir-Fried Cucumber & Onion With Egg’ Taste

    1. sub says:

      Red onions are way too sweet, I don’t think it’s commonly used in Chinese cooking.

      Add 1/2 tsp of brown sugar as substitute ?

      Btw, your dishes look very delicious

    2. cllism says:

      Thanks! Yup, sugar might work actually… will try that next time 🙂

    Leave a Reply

    Your email address will not be published. Required fields are marked *