Stir-fried Cucumbers with Wood Ears and Bean Threads
User Reviews
4.9
14 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Soaking Time
2 hrs
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Total Time
2 hrs 20 mins
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Servings
4
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Calories
170 kcal
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Course
Side Dish, Main Course
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Cuisine
Chinese
Stir-fried Cucumbers with Wood Ears and Bean Threads
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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
- 3 ounces bean threads soaked for 2 hours in warm water until reconstituted - about 2 cups after rehydrating, aka yuba, dried
- 0.5 ounce dried wood ear mushroom soaked for 2 hours until reconstituted and rinsed of any sand/grit, about 1 ½ cups after rehydrating
- 2 tablespoons vegetable oil
- 1 teaspoon bean sauce spicy
- 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 cucumber about 1 pound/450g, sliced in half lengthwise and then thinly sliced on a diagonal, large, seedless
- 1 tablespoon soy sauce light
- 2 teaspoons oyster sauce (or vegetarian oyster sauce)
- 1/2 teaspoon sugar
- 1 teaspoon cornstarch (dissolved into 3 tablespoons water)
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
(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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
14 reviews
Excellent
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