Stir-fried Cucumbers with Wood Ears and Bean Threads
This recipe for stir-fried cucumbers with bean threads and wood ears is a tasty vegetarian dish that you can serve as part of a larger meal, or as a meal in and of itself with a side of steamed rice.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 ounces dried bean threads (AKA yuba) ((soaked for 2 hours in warm water until reconstituted - about 2 cups after rehydrating))
- 0.5 ounce dried wood ear mushrooms
- 2 tablespoons vegetable oil
- 1 teaspoon spicy bean sauce
- 2 slices ginger
- 2 scallions ((cut into 2-inch lengths, white and green parts separated))
- 2 cloves garlic ((thinly sliced))
- 1 tablespoon Shaoxing wine
- 1 large seedless cucumber ((about 1 pound/450g, sliced in half lengthwise and then thinly sliced on a diagonal))
- 1 tablespoon light soy sauce
- 2 teaspoons oyster sauce ((or vegetarian oyster sauce))
- 1/2 teaspoon sugar
- 1 teaspoon cornstarch ((dissolved into 3 tablespoons water))
Instructions
- 1
Cut the bean threads into 2-inch pieces.
- 2
Bring a pot of water to a boil. Add the reconstituted bean threads and wood ears, and blanch for 90 seconds. Drain and set aside.
- 3
Heat a wok over medium heat, and add the oil, along with the spicy bean sauce, ginger slices, and the white parts of the scallions.
- 4
Cook for 30 seconds to 1 minute, until the oil turns red and the aromatics are fragrant. Add the garlic, and cook for another 15 seconds.
- 5
Increase the heat to high, and add the blanched bean threads and wood ears. Stir-fry for 1 minute. Add the Shaoxing wine around the perimeter of the wok, and then add the cucumbers. Stir-fry for 30 seconds.
- 6
Add the light soy sauce, oyster sauce, and sugar. Then add the water and cornstarch mixture. Continue stir-frying until the sauce coats the vegetables. Stir in the green parts of the scallions. Once wilted, remove from the wok to a serving plate.