Ingredients
100 g rehydrated wood ear mushrooms, 1 cucumber.
Seasonings
1/2 teaspoon each of salt and sesame oil, a pinch of MSG, and a small amount of soy sauce and vegetable oil.
Steps
1. Remove the stem and peel from the cucumber, wash it, cut it in half lengthwise, scoop out the seeds, and slice into thick chunks. Rehydrate the dried wood ear mushrooms, remove any tough stems, wash them, and tear into small pieces.
2. Place the pot over heat, add vegetable oil and heat until hot. First, quickly stir-fry the wood ear mushrooms, then add an appropriate amount of water and soy sauce, and bring to a boil.
3. Then add the cucumber chunks and cook briefly. Finally, season with MSG, salt, and sesame oil to taste, then remove from heat and serve in a bowl.