Stir-Fried Cucumber, Shrimp, and Eggs

Steps

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1. 1
   Slice the cucumbers into rounds about 0.5 cm thick. Toss with 1 teaspoon of salt and let sit so the cucumber releases its moisture and absorbs the seasoning.
   ≈0:42
2. 2
   Crack 2 eggs into a bowl, add 0.5 teaspoon of salt, and beat together until well combined.
   ≈2:30
3. 3
   Peel the shrimp, removing the head and shell but leaving a small piece of tail. Remove the black vein from the back using the tip of a knife or your finger. Trim any sharp spines and rinse. Mince or crush 1 garlic clove, mix it with approximately 1 level teaspoon of salt, and add to the shrimp to season.
   ≈2:42
4. 4
   Gently press the salted cucumber to drain excess moisture, being careful not to squeeze too hard or the cucumber will wrinkle.
   ≈3:58
5. 5
   Pour 2 tablespoons of olive oil into the hot wok. Add the beaten eggs and stir quickly to create fluffy scrambled egg pieces.
   ≈4:20
6. 6
   Reduce heat to very low. Add the seasoned shrimp and cook gently until cooked through, being careful not to let them turn black or burn.
   ≈4:54
7. 7
   When the shrimp is nearly cooked, increase the heat to medium. Add the drained cucumber slices and stir-fry until everything is well combined and the vegetables are bright and cooked through.
   ≈5:18
8. 8
   Remove from heat. Sprinkle with white pepper and mix well; add a tiny pinch of MSG if desired. Transfer to a serving plate and enjoy.
   ≈6:08