Chinese Cucumber and Egg Stir-Fry

• 2 Cucumbers
• 3 cm Finely chopped Japanese leek
• 1 cm Finely chopped ginger
• 1/3 tsp Salt
• 1 tsp Chicken soup stock granules
• 2 tbsp Vegetable oil to cook the cucumber
• 3 large Eggs
• 1 pinch Sichuan pepper powder
• 1/3 tsp Salt
• 1 tbsp Water
• 3 tbsp Vegetable oil for cooking the eggs

1. Cut the cucumber into 4 pieces, then slice into rectangular slices.
2. (The slices don't have to be very thin.)
3. Finely chop the leek and ginger.
4. Put the ingredients in a bowl and beat until foamy.
5. Cook the egg over medium-high heat with 3 tablespoons of oil, cutting the egg up into easy to eat pieces.
6. Take out the egg, and heat up the pan with the rest of the oil.
7. Stir-fry the ingredients quickly, add the cucumber, salt and soup stock granules, and stir-fry for 30 seconds.
8. Put the egg back in the pan, stir-fry for 30 seconds and it's done.
9. Master Chinese style eggs with this recipe for the omelettes I had in China-

cucumbers, ginger, salt, chicken soup stock granules, vegetable oil, eggs, pepper, salt, water, vegetable oil

Taken from cookpad.com/us/recipes/169948-chinese-cucumber-and-egg-stir-fry (may not work)