Stir-fried wood ear mushrooms with cucumber

AuthorRichard Jacob
RatingDifficultyBeginner

Wood ear mushrooms do not have a lot of flavor but they make up for it in texture. In this recipe we also cook the cucumber which is fairly common in Chinese cooking. You can also use 4oz of fresh wood ear mushrooms (Auricularia angiospermarum or Auricularia americana) or brown jelly roll (Exidia crenata (previously known as Exidia recisa )) instead of the dried ones.

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Yields4 Servings
Prep Time35 minsCook Time5 minsTotal Time40 mins
 1 oz Dried wood ear mushrooms, about a handful.
 4 oz Cucumber
 1 Spring onion
 1 tbsp Sliced garlic
 1 tbsp Sliced ginger
 1 Spring onion
 2 tbsp Soy Sauce
 ¼ tsp Cornstarch mixed with 1 tsp cold water
 2 tbsp cooking oil
 ½ Sliced fresh red chile
1

Cover the dried wood ear mushrooms in boiling water and leave to rehydrate for 30 minutes. If you are using fresh wood ear wash the mushrooms but skip the boiling water.

2

Slice the cucumbers, red chili and spring onions into thin slices on the diagonal. Keep the cucumbers separate from the chili and spring onions.

3

Drain the mushrooms and shake dry. If using dried mushrooms I often cut of any hard parts or "stems" of the wood ears.

4

Using a wok or frying pan over high heat add the oil quickly followed by the garlic, ginger, spring onions and chili. stir fry for about 30 seconds.

5

Add the cucumber and mushooms and stir fry for two minutes or until everything is hot.

6

Add the soy sauce and a tablespoon of water, stir once, then add the cornstarch slurry and stir quickly so that all the ingredients are coated in a shiny sauce. Sever immediately.

Category

Ingredients

 1 oz Dried wood ear mushrooms, about a handful.
 4 oz Cucumber
 1 Spring onion
 1 tbsp Sliced garlic
 1 tbsp Sliced ginger
 1 Spring onion
 2 tbsp Soy Sauce
 ¼ tsp Cornstarch mixed with 1 tsp cold water
 2 tbsp cooking oil
 ½ Sliced fresh red chile

Directions

1

Cover the dried wood ear mushrooms in boiling water and leave to rehydrate for 30 minutes. If you are using fresh wood ear wash the mushrooms but skip the boiling water.

2

Slice the cucumbers, red chili and spring onions into thin slices on the diagonal. Keep the cucumbers separate from the chili and spring onions.

3

Drain the mushrooms and shake dry. If using dried mushrooms I often cut of any hard parts or "stems" of the wood ears.

4

Using a wok or frying pan over high heat add the oil quickly followed by the garlic, ginger, spring onions and chili. stir fry for about 30 seconds.

5

Add the cucumber and mushooms and stir fry for two minutes or until everything is hot.

6

Add the soy sauce and a tablespoon of water, stir once, then add the cornstarch slurry and stir quickly so that all the ingredients are coated in a shiny sauce. Sever immediately.

Stir-fried wood ear mushrooms with cucumber

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