Stir-fried Cucumbers with Fish Tofu and Wood Ear Fungus

Indulge in the unexpected! 🥒✨ Experience the tantalizing flavours of Stir-Fried Cucumbers with Fish Tofu and Wood Ears. A refreshing twist to stir-fry that will leave your taste buds craving for more. Get ready to be amazed! 🌟🍽️ Crisp cucumbers, delicate fish tofu, and earthy wood ear fungus come together in a sizzling stir-fry. Blanched wood ears, stir-fried fish tofu, and cucumbers are tossed in a flavourful sauce, creating a harmonious blend of textures and flavours. It’s a delightful journey of freshness and savory goodness, all in one delicious dish.

In the world of stir-fried dishes, cucumbers might not be the first ingredient that comes to mind. However, this unique and delightful recipe for Stir-fried Cucumbers with Fish Tofu and Wood Ears will challenge your culinary perceptions. Combining the crispness of cucumbers, the delicate texture of fish tofu, and the earthy essence of wood ears, this dish is a refreshing surprise for your taste buds.

Imagine the sizzle of a wok, the aroma filling the kitchen, and vibrant colours coming together. That’s the start of this culinary adventure. Let’s explore the steps to create this delightful stir-fry. With simple yet flavourful ingredients, this recipe takes you on a journey of taste and texture. Learn about the key ingredients, techniques, and how they come together to create a memorable dish.

Discover the magical combination of spicy bean sauce, ginger slices, and spring onions that infuse the dish with depth and fragrance. Unleash the flavours of garlic and Shaoxing wine as they elevate the taste profile.

Learn how to achieve the ideal texture by stir-frying the wood ear fungus, fish tofu, and cucumbers to create a harmonious blend of crunchiness and tenderness. Discover the secrets to creating a luscious sauce that coats the vegetables.

The enticing aroma and vibrant colours of this dish will surely impress your guests. Pair this dish with a bowl of steamed rice, allowing the flavours to harmonize and create a delightful dining experience.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Stir-fried Cucumbers with Fish Tofu and Wood Ear Fungus

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Raymund
  • Prep Time: 10 mins
  • Cook Time: 8 mins
  • Total Time: 18 mins
  • Yield: 3 1x
  • Category: Side Dish
  • Cuisine: Freestyle

Description

Crisp cucumbers, delicate fish tofu, and earthy wood ear fungus come together in a sizzling stir-fry. Blanched wood ears, stir-fried fish tofu, and cucumbers are tossed in a flavourful sauce, creating a harmonious blend of textures and flavours. It’s a delightful journey of freshness and savory goodness, all in one delicious dish.


Ingredients

Units Scale
  • 1 large cucumber, sliced in half lengthwise and then sliced diagonally
  • 200 g fish tofu
  • 1/4 cup dried wood ear fungus, rehydrated
  • 1 tbsp spicy bean sauce
  • 2 tbsp Shaoxing wine
  • 1 tbsp light soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp sugar
  • 1 tsp cornstarch, dissolved into 1/4 cup water
  • 2 slices ginger
  • 2 stalks spring onions, sliced into 2-inch lengths
  • 4 cloves garlic, minced
  • oil

Instructions

  1. Begin by bringing a pot of water to a rolling boil. Add the rehydrated wood ear fungus and blanch for 90 seconds. Drain the fungus and set it aside.
  2. Heat a wok over medium heat and add oil. Stir-fry the fish tofu for 2-3 minutes until it turns golden on all sides.
  3. Add the spicy bean sauce, ginger slices, and the white parts of the spring onions into the wok.
  4. Cook for about 30 seconds until the oil takes on a red hue and the aromatics release their fragrant notes.
  5. Incorporate the garlic into the wok and sauté for an additional 15 seconds.
  6. Increase the heat to high and add the wood ears. Stir-fry for 1 minute.
  7. Pour in the Shaoxing wine and then add the cucumbers. Stir-fry for another 30 seconds.
  8. Add the light soy sauce, oyster sauce, and sugar to the wok. Pour in the water and cornstarch mixture. Continue stir-frying until the sauce thoroughly coats the vegetables.
  9. Toss in the green parts of the spring onions and stir until wilted. Remove the stir-fried cucumbers, fish tofu, and wood ears from the wok and transfer them to a serving plate.

 

Recommended

6 Responses

  1. A simple and homey dish! I like wood ear mushrooms.

  2. I am so intrigued by this recipe! I love all of the individual ingredients, but cooking cucumbers???!!!! That is odd to me. I guess because I only eat them as is. But this is so intriguing!!!

  3. Yeah, cucumbers might not be the first ingredient that comes to one’s mind when they think of stir-fry recipes… but what about this – deep-fried pickles?! This a common dish in Atlantic Canada and some states 🙂
    You’ve got a unique dish with some intriguing ingredients (I’ve never heard of.) It looks great!






  4. suituapui says:

    Not a fan of cucumber cooked. I eat it raw…or pickled.

  5. Sounds delightful, Raymund! Light yet packed with flavor. I’ve actually had cooked cucumber dishes and I do like them. Fish tofu, on the other hand, is something new to me but I”m curious to try it,

  6. Hannah says:

    People don’t give cucumbers enough credit for their versatility! When cooked, they’re much more like summer squash. I’m all for this!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.