Stir-fried cucumber with wood ear 黃瓜木耳

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I tried cooking with dry wood ear before. Even after soaking for a long long time, it still tasted rubbery to me. This time I found fresh wood ear in Chinese supermarket. The texture is so much better than the dry one.

I peeled the cucumber because I used the huge American cucumber and I don’t like the tough skin of the cucumber. If using Asian smaller cucumber, then I’d leave the skin on.

The combination of garlic, ginger, green onion and red chili sitr-frying in oil is just heavenly. I love that aroma. Then the dish was simply seasoned with salt and soy sauce. Great dish.

(p.216)

You can also find the recipe online.

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