fry cucumber fungus

How to Make Stir-Fried Cucumber with Wood Ear Mushrooms

Stir-fried cucumber with wood ear mushrooms is a quick, healthy, and delicious Chinese dish that balances crunch, umami, and freshness. Here’s a simple step-by-step guide to prepare it.

### Ingredients

- 1 large cucumber (about 200g), sliced into half-moons

- 50g dried wood ear mushrooms, soaked until soft and sliced into strips

- 2 cloves garlic, minced

- 1 green onion, chopped

- 1 tbsp cooking oil

- 1 tsp light soy sauce

- ½ tsp dark soy sauce (for color)

- ½ tsp sugar

- Salt to taste

- A pinch of white pepper (optional)

### Instructions

1. Prep the ingredients: Soak wood ear mushrooms in warm water for 20 minutes until tender, then drain and slice. Peel the cucumber (optional), halve lengthwise, and slice into 0.5cm thick pieces. Mince garlic and chop green onions.

2. Blanch the mushrooms: Bring a pot of water to boil, add wood ear mushrooms, and blanch for 1 minute. Drain and set aside—this removes excess moisture and enhances crispness.

3. Stir-fry: Heat oil in a wok or skillet over medium-high heat. Sauté minced garlic until fragrant (about 30 seconds). Add cucumber slices and stir-fry for 1–2 minutes until slightly tender but still crisp.

4. Combine and season: Return blanched wood ear mushrooms to the wok. Add light soy sauce, dark soy sauce, sugar, salt, and white pepper. Stir-fry for another minute until everything is well-coated.

5. Finish: Sprinkle chopped green onions over the dish, give it a final toss, and serve hot.

### Tips

- For extra crunch, blanch cucumber slices briefly in boiling water before stir-frying.

- Adjust seasoning to taste; some prefer a dash of vinegar for brightness.

This dish takes just 15 minutes to make and pairs perfectly with steamed rice. Enjoy its refreshing flavors and textures!