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!


  • 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

  • 0.25 cup shao hsing wine or dry sherry

  • 1 tablespoon Oyster sauce

  • 1 tablespoon light Soy sauce

  • 3 teaspoons malt vinegar

  • 2 teaspoons white sugar

  • 0.5 teaspoon Sesame Oil

  • 100 g fresh black cloud ear fungus

  • 1 large Red chilli finely sliced on the diagonal


  • 1.

    Cut cucumber in half lengthways and scoop out the seeds using a spoon.

  • 2.

    Cut in half widthways, place halves cut-side down on a chopping board and slice on the diagonal into 1 cm pieces.

  • 3.

    Heat oil in a hot wok until surface seems to shimmer slightly.

  • 4.

    Add ginger and garlic and stir-fry for 10 seconds.

  • 5.

    Add cucumber and spring onions and stir-fry for 30 seconds.

  • 6.

    Add wine or sherry, oyster sauce, soy sauce, vinegar, sugar and sesame oil and stir-fry for a further minute.

  • 7.

    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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