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!
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.
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