Asian Cucumber Stir-Fry

Ingredients:

2 eggs (lightly beaten)

1 cucumber (I use Japanese cucumber, can use the normal type)

1 small handful of black fungus (washed, soaked, remove hard core) - can add mushrooms, if desired

3 cloves garlic (peeled and chopped)

Dashes chicken stock granules (to taste)

1/4 cup water (for cooking, add more if needed)

1 teaspoon corn flour mix with 1 tablespoon water  

Enough cooking oil

Methods:

1. Heat oil in a frying pan/wok over medium heat.  Add the egg and fry until it's cooked, then cut into small pieces with spatula and set it aside.
2. Add 1 tablespoon of cooking oil in the same pan/wok.  Saute garlic until slightly golden, then add the cucumber, egg and black fungus/mushroom and chicken stock granules, stirring until well combined.  Pour in 1/4 cup of water and cover the pan with a lid.  Cook until the cucumbers are cooked through.  Remove the lid.
3. Reduce the heat and add the cornstarch water mixture.  Stir until everything is well coated.
4. Switch off heat and dish onto a plate.
5. Serve immediately when still hot.

I adapted this recipe from 'Cooking With Lei' with slight adjustments to suit my cooking preference.