Chinese Cucumber and Egg Stir-fry with Wood Ear Mushroom

Vegetarian stir-fry cucumber that brings a bit of freshness and springiness to the table

I love the Dragon Boat Festival. But after binge-eating Zong Zi for the whole weekend, I am desperate for something fresh. If you are ready to jump back on a clean and healthy diet, you will love this easy Chinese stir-fry. 

Cucumbers and eggs are our pantry staples. Just like the smashed cucumber salad, the wood ear mushrooms adds a different texture to the dish. This vegetarian Chinese recipe is low in calorie, jam-packed with fiber, and guilty-free.

Cucumber and egg stir-fry - Easy vegetarian Chinese reci[e

How to make the cucumber and egg stir-fry?

Ingredients for the recipe

Ingredients for Cucumber egg stir-fry
  • 1 medium-sized cucumber
  • 10 grams dried wood ear mushroom
  • 2 scallions
  • 2 medium eggs
  • 1 tbsp cooking oil
  • 2 tbsp soybean paste
  • Salt and pepper, to taste
  • 1 tbsp cooking wine
  • 1 tbsp Chinese black vinegar
  • 1 tsp cooking oil

Step-by-step instructions

  • In warm water, soak the dried mushrooms for 30 to 45 minutes until softened. Rinse and remove the stem. 
Wood ear mushroom s - Ingredients for Cucumber egg stir-fry

Some species of wood ear mushrooms are bigger. If so, cut them into smaller pieces.

  • Wash and trim the scallions. Chop them into small pieces.
  • In a bowl, beat and wrist two eggs. 
Whisk two eggs - Ingredients for Cucumber egg stir-fry
  • Wash and slice the cucumber thinly. If the cucumber you are using has thick skin, you can peel part of it off before slicing.
Slice cucumber  - how to cook cucumber egg stir-fry
  • In a pot, boil 3 cups of water. Parboil the soaked wood ear mushrooms for 3 minutes. Set aside for later.
Boil wood ear mushroom - how to cook cucumber egg stir-fry
  • Heat a wok or a pan over medium-high heat. Then coat it with 1 teaspoon of cooking oil. Pour the whisked eggs in it and turn down the heat to low.
  • Wait until the edge of the eggs starts to set. Then stir gently till half-cooked. Transfer the eggs onto a plate immediately.
Scramble egg separately  - how to cook cucumber egg stir-fry
  • On the same pan, turn up the heat to medium-high. Add cucumbers and wood ear. Stir-fry for minutes until the cucumber starts to soften.
Stri fry cucumber and jew's ear  - how to cook cucumber egg stir-fry
  • Add the half-cooked scrambled egg to the pan. Then add soybean paste, cooking wine, and black vinegar. Stir for another 2 minutes.
  • Sprinkle chopped scallions, salt, and pepper to the pan and stir evenly before transferring to a plate. 
Cucumber and egg stir-fry - cooklikeasian.com
  • Serve with rice or noodles. Enjoy!

What is wood ear mushroom?

I have never seen fresh wood ear mushrooms or the Jew’s ears. And I don’t quite get the “ear” part of the name. This is how wood ear mushrooms look like on a tree:

What is wood ear mushroom and why is it called Jew's ear

source: Pinterest

These weird-looking mushrooms are often found on elder trees. And because Judas hanged himself on one, the fungus was then named Judas’ ear. And it later became “Jew’s ear“.

You can find wood ear mushroom in almost any Asian market. But they are usually dehydrated for storage. When soaked thoroughly, they are springy like jellyfish. That’s why the wood ear mushroom is a popular ingredient in Chinese dishes like cucumber salad or dumpling fillings. 

If you haven’t tried Jew’s ear, add a small amount to your next stir-fry or sautée dish and see how you like it!

Have you made this recipe?

Feel free to share your thoughts and questions in the comment!

Cucumber and egg stir-fry feature - cooklikeasian.com-feature

Chinese Cucumber and Egg Stir-fry with Wood Ear Mushroom

Yield: 2 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Additional Time: 30 minutes
Total Time: 50 minutes

Low in calorie and nutritious, this easy vegetarian cucumber and egg stir-fry only need 4 ingredients and is perfect for a quick weeknight dinner.

Ingredients

  • 1 medium-sized cucumber
  • 10 grams dried wood ear mushroom
  • 2 scallions
  • 2 medium eggs
  • 1 tbsp cooking oil
  • 2 tbsp soybean paste
  • Salt and pepper, to taste
  • 1 tbsp cooking wine
  • 1 tbsp Chinese black vinegar
  • 1 tsp cooking oil

Instructions

  1. In warm water, soak the dried mushrooms for 30 to 45 minutes until softened. Rinse and remove the stem. Wash and trim the scallions. Chop them into small pieces.
  2. In a bowl, beat and wrist two eggs. 
  3. Wash and slice the cucumber thinly. If the cucumber you are using has thick skin, you can peel part of it off before slicing.
  4. Wash and slice the cucumber thinly. If the cucumber you are using has thick skin, you can peel part of it off before slicing.
  5. In a pot, boil 3 cups of water. Parboil the soaked wood ear mushrooms for 3 minutes. Set aside for later.
  6. Heat a wok or a pan over medium-high heat. Then coat it with 1 teaspoon of cooking oil. Pour the whisked eggs in it and turn down the heat to low.
  7. Wait until the edge of the eggs starts to set. Then stir gently till half-cooked. Transfer the eggs onto a plate immediately.On the same pan, turn up the heat to medium-high. Add cucumbers and wood ear. Stir-fry for minutes until the cucumber starts to soften.
  8. Add the half-cooked scrambled egg to the pan. Then add soybean paste, cooking wine, and black vinegar. Stir for another 2 minutes.
  9. Sprinkle chopped scallions, salt, and pepper to the pan and stir evenly before transferring to a plate. 
  10. Serve with rice or noodles. Enjoy!
Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 176Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 164mgSodium: 215mgCarbohydrates: 6gFiber: 1gSugar: 2gProtein: 7g

Nutrition information isn’t always accurate.

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