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Stir Fried Cucumber, Black Cloud Ear Fungus and Chilli

Recipe by Kylie Kwong from Kylie Kwong: Simply Magic

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A classic combination, and a great illustration of the importance of texture within the Chinese kitchen . . . I especially love stir-fried cloud ear fungus – it’s somehow crunchy and velvety all at once!

Serves 4 to 6

Ingredients

1 large Cucumber peeled
2 tablespoons Peanut Oil
0.3 cup Ginger julienne
3 Cloves Garlic finely diced
5 spring onions trimmed and cut into 8cm lengths
¼ cup shao hsing wine or dry sherry
1 tablespoon Oyster sauce
1 tablespoon light Soy sauce
3 teaspoons malt vinegar
2 teaspoons white sugar
½ teaspoon Sesame Oil
100 g fresh black cloud ear fungus
1 large Red chilli finely sliced on the diagonal

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Method

Cut cucumber in half lengthways and scoop out the seeds using a spoon.
Cut in half widthways, place halves cut-side down on a chopping board and slice on the diagonal into 1 cm pieces.
Heat oil in a hot wok until surface seems to shimmer slightly.
Add ginger and garlic and stir-fry for 10 seconds.
Add cucumber and spring onions and stir-fry for 30 seconds.
Add wine or sherry, oyster sauce, soy sauce, vinegar, sugar and sesame oil and stir-fry for a further minute.
Lastly, add remaining ingredients and stir-fry for about 1 minute or until cucumber is heated through and tender. Serve immediately.