Egg and Cucumber Salad (Chinese)

There are many ways to make salad, and there are not many restrictions on the choice of ingredients. It can be raw vegetables or cooked meat with a special sauce. Salads focus more on health. If you want to make a salad, try to choose healthy ingredients. This Chinese egg and cucumber salad recipe uses chicken eggs and cucumbers as the main ingredients, but draws its flavor from the garlic and savory oyster and soy sauces, blended with a touch of spicy fresh chili pepper.

Chinese salads (cold dishes) typically use garlic as the main ingredient in the sauce, and the sauce is typically salty. This Chinese egg salad is no exception, so, the sauce can also be used in other cold dish Chinese salad recipes. If you are interested in salads, then please try to cook with me.

Egg and Cucumber Salad

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Salads focus more on health. If you want to make a salad, try to choose healthy ingredients. This Chinese cucumber and egg salad recipe uses chicken eggs and cucumbers as the main ingredients. Regarding Chinese salads (cold dishes), we usually use garlic to make the sauce. And it is usually salty. So the sauce used in this recipe can of course also be used in some other cold dish recipes. If you are interested in salads, then please try to cook with me.

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Prep Time 5 minutes mins

Cook Time 12 minutes mins

Total Time 17 minutes mins

Course Appetizer, Salad, Side Dish

Cuisine Chinese Home Cooking

Servings 3

Calories 123 kcal

Equipment

• 1 wok
• 1 sharp kitchen knife
• 1 saucepan
• 1 small bowl

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 3 eggs
• 100 g cucumber
• 6 cloves garlic
• 3 hot chili peppers xiao mi la, Thai chili, etc.
• 1-2 g sesame seeds
• 5 ml oyster sauce
• 8 ml light soy sauce 
• 1 ml salt
• 10 ml water
• 15 ml oil

Instructions

 

• Prepare the ingredients.
  
• Add enough water to cover the eggs in a saucepan. Add the eggs the cold water and set the saucepan over medium heat for 12 minutes.
  3 eggs
  
• While the eggs are cooking, chop the garlic and chili pepper.
  100 g cucumber, 6 cloves garlic, 3 hot chili peppers
  
• Cut the cucumber into strips and put them into a small bowl, press them tightly, and turn them upside down on a plate.
  
• Prepare the sauce: Add 15 ml (1 tbsp) oil to the wok, add minced garlic and chopped chili. Stir-fry until fragrant, then season with 5 ml (1 tsp) oyster sauce, 8 ml (1½ tsps) light soy sauce, 1 ml (⅕ tsp) salt and 10 ml (2 tsps) of water. Add the white sesame seeds and stir well.
  6 cloves garlic, 3 hot chili peppers, 5 ml oyster sauce, 8 ml light soy sauce , 1 ml salt, 10 ml water, 15 ml oil, 1-2 g sesame seeds
  
• Take the cooked eggs out of the hot water and soak them in cold water for 3 minutes. Then peel them. Cut the eggs into equal quarters, lengthwise.
  
• Place the eggs on a plate. Pour the sauce over them and serve.
  

Nutrition

Calories: 123kcalCarbohydrates: 4gProtein: 7gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.04gCholesterol: 164mgSodium: 415mgPotassium: 148mgFiber: 0.5gSugar: 1gVitamin A: 298IUVitamin C: 10mgCalcium: 45mgIron: 1mg

Keyword cucumber, egg, fresh chili peppers, garlic chives, oyster sauce, sesame seeds, soy sauce, light

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