Bamboo Fungus, Wood Ear Mushrooms, and Cucumber Vegetarian Dish (支竹雲耳青瓜素菜)
支竹雲耳青瓜素菜, or Bamboo Fungus, Wood Ear Mushrooms, and Cucumber Vegetarian Dish, is a light and nutritious meal, perfect for those who enjoy exploring the subtle and diverse flavors of Chinese vegetarian cuisine. This dish combines the unique textures of bamboo fungus (支竹) and wood ear mushrooms (雲耳) with the refreshing crispness of cucumber. Here's how you can make this delightful vegetarian dish.
Ingredients
- 10-12 pieces of dried bamboo fungus 支竹, soaked and cleaned
- 1 cup dried wood ear mushrooms 雲耳, soaked and cleaned
- 1 large cucumber peeled and sliced
- 2 cloves of garlic minced
- 1 tablespoon vegetable oil
- Salt to taste
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1/2 cup water or vegetable broth
- 1 teaspoon cornstarch dissolved in 2 tablespoons water
Instructions
Prepare the Ingredients:
- Soak the dried bamboo fungus and wood ear mushrooms in warm water until they become soft. Rinse them thoroughly and drain. Cut the bamboo fungus into manageable pieces if they are too large.
- Peel and slice the cucumber into bite-sized pieces.
Cook the Fungus and Mushrooms:
- Heat oil in a pan or wok over medium heat. Add minced garlic and stir-fry until fragrant.
- Add the soaked and drained bamboo fungus and wood ear mushrooms. Stir-fry for about 2-3 minutes.
Add Cucumber:
- Add the sliced cucumber to the pan. Stir-fry for another 2 minutes.
Season the Dish:
- Add soy sauce, sesame oil, and sugar. Mix well.
Add Liquid:
- Pour in water or vegetable broth. Bring the mixture to a simmer.
Thicken the Sauce:
- Stir in the cornstarch slurry (cornstarch mixed with water) to thicken the sauce. Stir continuously to avoid lumps.
Serve:
- Once the sauce has thickened and the vegetables are cooked but still crisp, remove from heat.
- Serve the dish hot as a side or a main over a bed of rice.
