Step 1

In warm water, soak the dried mushrooms for 30 to 45 minutes until softened. Rinse and remove the stem. Wash and trim the scallions. Chop them into small pieces.

Step 2

In a bowl, beat and wrist two eggs.

Step 3

Wash and slice the cucumber thinly. If the cucumber you are using has thick skin, you can peel part of it off before slicing.

Step 4

Wash and slice the cucumber thinly. If the cucumber you are using has thick skin, you can peel part of it off before slicing.

Step 5

In a pot, boil 3 cups of water. Parboil the soaked wood ear mushrooms for 3 minutes. Set aside for later.

Step 6

Heat a wok or a pan over medium-high heat. Then coat it with 1 teaspoon of cooking oil. Pour the whisked eggs in it and turn down the heat to low.

Step 7

Wait until the edge of the eggs starts to set. Then stir gently till half-cooked. Transfer the eggs onto a plate immediately.On the same pan, turn up the heat to medium-high. Add cucumbers and wood ear. Stir-fry for minutes until the cucumber starts to soften.

Step 8

Add the half-cooked scrambled egg to the pan. Then add soybean paste, cooking wine, and black vinegar. Stir for another 2 minutes.

Step 9

Sprinkle chopped scallions, salt, and pepper to the pan and stir evenly before transferring to a plate.

Step 10

Serve with rice or noodles. Enjoy!