KYLIE KWONG'S STIR-FRIED CUCUMBER, BLACK CLOUD EAR FUNGUS AND CHILL
"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!" - Kylie Kwong
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INGREDIENTS |
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1 large cucumber, peeled |
1 tablespoon light soy sauce |
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2 tablespoons peanut oil |
3 teaspoons malt vinegar |
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¹⁄³ cup ginger julienne |
2 teaspoons white sugar |
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3 garlic cloves, finely diced |
½ teaspoon sesame oil |
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5 spring onions (scallions), trimmed and cut into 7 cm (3 in) lengths |
100 g (3½ oz) fresh black cloud ear fungus |
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¼ cup shao hsing wine or dry sherry |
1 large red chilli, finely sliced on the diagonal |
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1 tablespoon oyster sauce |
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DIRECTIONS
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 (½ in) 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.
Extract from Simple Chinese Cooking by Kylie Kwong, published by Lantern Australia on 2 January 2014, RRP $49.99