huang gua chao ji dan, can also do with mo'er

Ingredients

• 2 cucumbers
• 2-3 eggs
• 1 carot
• green onion
• pepper powder
• salt
• cooking oil

Preparation

• Wash and clean green onion and cucumbers.
• Cut the green onions into small pieces
• Cut cucumber into thin slices
• Place them on separate plates
• Wash and peel carrot
• Cut into diamond-shaped slices
• Place on plate
• Crack eggs into a bowl and beat it up
• Place wok over high heat until hot
• Add cooking oil
• Pour in the beaten egg slowly when the oil is hot
• Stir-fry 10-20 seconds until the egg sets and becomes yellowish
• Turn off the heat and cut it into chunks using a cooking ladle
• Remove it from the wok and place on a plate.
• Turn on the heat and add more cooking oil.
• Add the green onion, and stir-fry for 10 seconds until fragrant
• Add the carrot and cucumber slices, and stir-fry for 20 seconds
• Turn to low heat
• Return the egg chunks to the wok, and stir-fry for 30 more seconds
• Turn off the heat
• Remove the mixture from the wok and serve on a fine porcelain plate.