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 Time10 minutesmins
Cook Time10 minutesmins
Soaking Time2 hourshrs
Total Time2 hourshrs20 minutesmins
Course: Main Course, Side Dish
Cuisine: Chinese
Servings: 4
Calories: 170kcal
Ingredients
3ouncesdried bean threads (AKA yuba)(soaked for 2 hours in warm water until reconstituted - about 2 cups after rehydrating)
0.5ouncedried wood ear mushrooms(soaked for 2 hours until reconstituted and rinsed of any sand/grit, about 1 ½ cups after rehydrating)
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.
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.
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.
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.
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.