Yen Can Cook ~ Cucumber Wood Ear Fungus Stir Fry
Some of you might not convinced with my idea of cooking the cucumber as this fruit (though commonly thought to be a vegetable) often eaten raw as a low-calorie snack or can be paired with hummus, olive oil, salt or salad dressing. But please believe me, this cucumber stir fry actually tastes really good and the cucumbers still retain their juiciness.
Just like any other vegetables stir fry dishes, the combination of ingredients can be substituted with your preferred vegetables or mushrooms.
Ingredients (Serve: 2-3)
2 Japanese cucumbers
A handful of dried wood ear fungus
1 tablespoon soy sauce
1/2 tablespoon fish sauce
White pepper, to taste
3 tablespoons water
Step 1: Soak the dried wood ear fungus till soften and cut into bite size.
Step 2: Clean the cucumber, peel the skin (optional) and do the oblique/roll cutting. Slice off a 1-inch piece at a bias. Roll cucumber 90 degrees and cut another piece off. Continue rolling and cutting until you reach the end.
Step 3: Heat oil in skillet, pour in the beaten egg, stir and scramble the egg is barely set. Dish up and set aside.
Step 4: In same skillet, add wood ear fungus (Step 1), water, soy sauce and fish sauce, cook with lid on until wood ear fungus are softened.
Step 5: Add in cucumber (Step 2) and stir for another 1 minute. Add in the egg (Step 3), season with white pepper and dish up. Serve.
Note: If you prefer more saucy for this dish, add in more water in Step 4.