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Tumis Oyong dan Telur - Chinese Okra and Egg Stir Fry

Oyong (or Chinese okra) resembles zucchini in texture, but with really hard ridges for its outer skin. It doesn’t look appetizing from the outset, but give it a try. Zucchini lovers will surely love this curiously strange looking plant. ♥

Oyong - Chinese Okra
Oyong - Chinese Okra

To prepare for your Chinese okra, first peel off the tough outer skin to reveal the smooth whitish green flesh. It is easier if you chop off the two ends first before peeling with either a sharp knife or vegetable peeler.

A peeled Chinese okra (oyong)
A peeled Chinese okra (oyong)

Then, you can proceed with more chopping as required by the recipe :)

Chopped slices of Chinese okra (oyong)
Chopped slices of Chinese okra (oyong)

We often have this Chinese okra and egg stir fry when we were younger. I always thought they were cucumber! It wasn’t until much much later (after I got married, actually) that I found out this dish has nothing to do with cucumber at all, haha, silly me. :D

Tumis Oyong dan Telur - Chinese Okra and Egg Stir Fry
Tumis Oyong dan Telur - Chinese Okra and Egg Stir Fry

Tumis Oyong dan Telur - Chinese Okra and Egg Stir Fry

4.3 from 3 reviews

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 10 mins

Total Time: 25 mins

Serves: 4

Print Recipe


  • 2 tablespoon cooking oil
  • 2 eggs, lightly beaten
  • 2 cloves garlic (Indonesian: bawang putih), minced
  • 2 Chinese okra (Indonesian: oyong), peeled and chopped into bite sizes
  • 1 teaspoon salt
  • 1/2 teaspoon ground white pepper
  • 2 tablespoon water


  1. Heat one tablespoon of oil in a frying pan. Pour the beaten eggs and with a spatula, scramble the eggs and cook till they are no longer runny. Remove from pan and set aside.
  2. Add the other tablespoon of oil in the same frying pan. Stir fry the minced garlic until fragrant, about 2 minutes. Add the chopped Chinese okra (oyong) into the pan, season with salt and pepper. Stir fry for 2 minutes.
  3. Return the scrambled eggs into the pan and add the water. Cover the pan with a lid and simmer (basically steam) for 5 minutes. Turn off heat and serve immediately.
Indonesian Pantry
Indonesian Kitchen


  • Dedy@Dentist Chef Dedy@Dentist Chef says:

    This stir fry sounds a comfort and earthy homecooking! instead of tirfrying, my mom used to pour the beaten egg and topped with some sauteed chicken ragout over the chinese okra and then double boilee it once i was a child, thx for the sweet memory calling.....

  • Peter P Peter P says:

    Just browsing Chinese Okra recipe and found "oyong" in the title. "Oyong" became English now, I thought for a second. Ya e la ternyata orang Indonesia juga. Hahaha ... Anyway, thanks for sharing the recipe. California "oyong" is huge!

  • Ruth Mendez Ruth Mendez says:

    Hi, I love everything about in your site..it's so helpful..thanks for sharing

  • Allen Regnier Allen Regnier says:

    I bought one of these at our local farmers market and had no idea what to do with it. I almost used it with the skin on until I saw your site. Thanks for the preparation tip and the recipe.

  • Barbara Collins Barbara Collins says:

    I was given a Chinese Okra just 2 hrs ago. Had no clue what to do with it. Googled and found these recipes. Husband and I like okra and I fix it often. I plan to use this recipe tomorrow.

  • Jessica Jessica says:

    I love this style of cooking eggs. I used soy sauce and a bit of oyster sauce instead of salt and added a little sesame oil and pepper. Delicious.

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