Scrambled Eggs with Cucumber & Wood Ear Mushrooms Recipe (黄瓜木耳炒蛋)
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RATINGS
Not rated yet
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COOK TIME
Prep 8m • Cook 7m
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VIEWS
317
When I had eggs and a cucumber that needed using up. The wood ear mushrooms add a slight chew that contrasts with the soft eggs and crisp cucumber. It’s a stir-fry that comes together quickly—under 10 minutes if the mushrooms are already soaked—and doesn’t require many ingredients. The seasoning is simple: just soy sauce, a little salt, and optionally a splash of rice wine, which helps mellow the egg flavor. I usually skip the sesame oil unless I’m serving it as part of a bigger meal. It’s not a bold-tasting dish, but it’s mild enough to go with plain rice or noodles without competing.
Ingredients
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2 large eggs
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200 g cucumber
about 1 medium, unpeeled
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80 g rehydrated wood ear mushrooms
or 15 g dried, soaked in warm water for 45–60 minutes, then rinsed and trimmed
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3 g fine sea salt
½ tsp, divided
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3 tbsp neutral cooking oil
e.g., canola or avocado oil, divided
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chopped green onion
1 tbsp, optional
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¼ tsp toasted sesame oil
optional, added at the end
Instructions
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Step 1: Soak and prep ingredients ahead of time
If using dried wood ear mushrooms, soak them in warm water for 45–60 minutes until fully expanded. Trim off the tough base, rinse under cold water, and slice into ½ cm-wide strips. Cut cucumber diagonally into 2 cm sections, then slice each section vertically to create diamond-shaped pieces—they hold up better during stir-frying. Whisk eggs with 1 g salt (⅙ tsp) and 1 tsp Shaoxing wine until just combined (no need to foam).
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Step 2: Cook eggs gently and remove early
Heat a skillet or wok over medium-high heat. Add 1½ tbsp oil. When the oil shimmers (about 20 seconds), pour in the egg mixture. Let it set for 5 seconds, then stir gently with a spatula to form soft curds. As soon as the eggs are just set (still slightly glossy), transfer to a plate. They’ll finish cooking later when added back.
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Step 3: Sauté aromatics without browning
Without washing the pan, add the remaining 1½ tbsp oil. Heat over medium-low. Add green onion (if using) and cook for 10–15 seconds until fragrant and bright green—do not let it brown.
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Step 4: Stir-fry cucumber and mushrooms over high heat
Add wood ear mushrooms and cucumber. Turn heat to high and stir-fry briskly for 1 minute. The cucumber should stay crisp, and any moisture released by the mushrooms should evaporate quickly.
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Step 5: Deglaze with wine and season lightly
Pour the remaining 2 tsp Shaoxing wine around the edge of the hot pan—it should sizzle and release aroma. Stir 10 seconds. Add soy sauce and the remaining 2 g salt (⅓ tsp). Stir-fry another 20–30 seconds until everything is evenly coated.
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Step 6: Fold in eggs and finish with sesame oil
Return the scrambled eggs to the pan. Gently fold into the vegetables for 30–45 seconds—just long enough to warm through. Turn off heat, drizzle with sesame oil (if using), give one final toss, and serve immediately.
Chef’s Notes
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Wood ear texture matters: They should be tender but still slightly springy. Over-soaking or overcooking makes them slimy.
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Cucumber choice: English or Persian cucumbers work best—they have fewer seeds and firmer flesh. Regular cucumbers are fine, but pat dry after cutting if very watery.
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Make it vegan? Replace eggs with 100 g crumbled firm tofu (pan-fried first until golden). Seasoning stays the same.