Stir-fried Cucumbers and Black Fungus with Dried Beancurd


  • 1 cucumber

  • 15 black fungus

  • 4 blocks of dried beancurd

  • 2 cloves of garlic


  • 1 tablespoon of soy sauce

  • 1 teaspoon of sugar

  • 2 teaspoons of cooking wine

  • 2 teaspoons of oyster sauce

  • 1 teaspoon of sesame oil

  • 1 tablespoon of water


  1. Wash the cucumber and peel off the skin. Cut it into small pieces. Add some salt in and wait for 10 minutes. Dump out the excess water.

  2. Soak the black fungus in hot water until it softens. Dry it and cut away the hard part in the middle.

  3. Cut the dried beancurds into small pieces.

  4. Smash the garlic and sauté on medium heat. Add in the dried beancurds. Then add the cucumber and black fungus. Pour in the sauce and cook until the sauce thickens.