Stir-fried Cucumbers with Wood Ears and Bean Threads

Name: Stir-fried Cucumbers with Wood Ears and Bean Threads
Prep time: 10 min
Cook time: 10 min
Total time: 2 h 20 min
Yield: 4 serving
Ingredients: 3 ounces dried bean threads (AKA yuba); 0.5 ounce dried wood ear mushrooms; 2 tablespoons vegetable oil; 1 teaspoon spicy bean sauce; 2 lices ginger; 2 scallions; 2 cloves garlic; 1 tablespoon Shaoxing wine; 1 large seedless cucumber; 1 tablespoon light soy sauce; 2 teaspoons oyster sauce; 1/2 teaspoon sugar; 1 teaspoon cornstarch

User Reviews

4.9

21 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Soaking Time
2 hrs
Total Time
2 hrs 20 mins
Servings
4
Calories
170 kcal
Course
Side Dish, Main Course
Cuisine
Chinese

Stir-fried Cucumbers with Wood Ears and Bean Threads

Iris Warren

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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.

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Ingredients

Servings

3 ounces dried bean threads (AKA yuba) (soaked for 2 hours in warm water until reconstituted - about 2 cups after rehydrating)
0.5 ounce dried wood ear mushrooms (soaked for 2 hours until reconstituted and rinsed of any sand/grit, about 1 ½ cups after rehydrating)
2 tablespoons vegetable oil
1 teaspoon spicy bean sauce
2 lices ginger
2 scallions (cut into 2-inch lengths, white and green parts separated)
2 cloves garlic (thinly sliced)
1 tablespoon Shaoxing wine
1 large seedless cucumber (about 1 pound/450g, sliced in half lengthwise and then thinly sliced on a diagonal)
1 tablespoon light soy sauce
2 teaspoons oyster sauce (or vegetarian oyster sauce)
1/2 teaspoon sugar
1 teaspoon cornstarch (dissolved into 3 tablespoons water)

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Instructions

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.

Nutrition Information

Show Details

Calories 170kcal (9%) Carbohydrates 21g (7%) Protein 6g (12%) Fat 7g (11%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Sodium 383mg (16%) Potassium 220mg (6%) Fiber 2g (8%) Sugar 5g (10%) Vitamin A 179IU (4%) Vitamin C 9mg (10%) Calcium 67mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 170 kcal

% Daily Value*

Calories	170kcal	9%
Carbohydrates	21g	7%
Protein	6g	12%
Fat	7g	11%
Saturated Fat	6g	30%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	1g	5%
Sodium	383mg	16%
Potassium	220mg	5%
Fiber	2g	8%
Sugar	5g	10%
Vitamin A	179IU	4%
Vitamin C	9mg	10%
Calcium	67mg	7%
Iron	2mg	11%