stir fried cucumbers

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.

Stir-fried Cucumbers with Wood Ears and Bean Threads

dried bean threads (AKA yuba) ((soaked

wood ear mushrooms

vegetable oil

spicy bean sauce

ginger

scallions

garlic ((thinly sliced))

Shaoxing wine

cucumber

soy sauce

oyster sauce ((or vegetarian oyster sauce))

sugar

cornstarch

Cut the bean threads into 2-inch pieces.

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.

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