Sort ingredients
rebeccaiross
QR Code
Listen
Pdf
Cut the bean threads into 2-inch pieces.
Bring a pot of water to a boil. Add the reconstituted bean threads and wood ears, and blanch for 90 seconds. Drain and set aside.
Heat a wok over medium heat, and add the oil, along with the spicy bean sauce, ginger slices, and the white parts of the scallions.
Cook for 30 seconds to 1 minute, until the oil turns red and the aromatics are fragrant. Add the garlic, and cook for another 15 seconds.
Increase the heat to high, and add the blanched bean threads and wood ears. Stir-fry for 1 minute. Add the Shaoxing wine around the perimeter of the wok, and then add the cucumbers. Stir-fry for 30 seconds.
Add the light soy sauce, oyster sauce, and sugar. Then add the water and cornstarch mixture. Continue stir-frying until the sauce coats the vegetables. Stir in the green parts of the scallions. Once wilted, remove from the wok to a serving plate.