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Stir-fried Cucumbers with Wood Ears and Bean Threads
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4.89 from 9 votes

Stir-fried Cucumbers with Wood Ears and Bean Threads

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.
Prep Time10 minutes
Cook Time10 minutes
Soaking Time2 hours
Total Time2 hours 20 minutes
Course: Main Course, Side Dish
Cuisine: Chinese
Servings: 4
Calories: 170kcal

Ingredients

  • 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 slices 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)
US Customary - Metric

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

Calories: 170kcal | Carbohydrates: 21g | Protein: 6g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 383mg | Potassium: 220mg | Fiber: 2g | Sugar: 5g | Vitamin A: 179IU | Vitamin C: 9mg | Calcium: 67mg | Iron: 2mg