Chilled rose cucumber with crispy sesame wood ear mushrooms

Ingredients

• 2 pieces fresh English cucumber
• 15 g dried wood ear mushrooms
• 2 tbsp rose water
• 2 tbsp light soy sauce
• 2 tbsp rice vinegar
• 1 tsp light brown sugar
• 20 g fresh ginger
• 1 bunch scallions (green onions)
• 1 tbsp toasted sesame oil
• 2 tbsp neutral oil
• 1 tbsp sesame seeds
• 1 pinch fine sea salt

Method

1. Rehydrate the dried wood ear mushrooms in a bowl of warm water for 20 minutes. Rinse thoroughly, drain well, and pat dry by pressing them firmly in a clean kitchen towel.
2. Meanwhile, wash the cucumbers and shave them into long ribbons using a vegetable peeler (or slice into thick half-moons). Toss with the salt and let drain in a colander for 10 minutes.
3. Prepare the rose glaze: whisk together the rose water, light soy sauce, rice vinegar, and sugar until fully dissolved. Stir in the finely grated peeled ginger.
4. Briefly rinse the cucumber ribbons, pat dry, and toss in the rose glaze. Refrigerate for at least 20 minutes; chilling infuses the rose aroma deep into the cucumber.
5. Heat the neutral oil in a skillet or wok over high heat until lightly smoking. Add the thoroughly dried mushrooms and sear undisturbed for 1 minute to crisp the edges, then stir-fry for 2 minutes.
6. Off the heat, drizzle the mushrooms with toasted sesame oil and toss to coat. They should be piping hot, tender, and crisp at the edges.
7. To plate: arrange the chilled cucumber ribbons into loose nests in cold shallow bowls, spoon a little glaze into the bottom, and mound the sizzling hot mushrooms in the center.
8. Garnish with finely sliced scallions and sesame seeds. Finish with a final drop of rose water over the hot mushrooms just before serving to release an aromatic burst at the table.

Nutrition

Per serving

Energy

543.3 kcal

Protein

6.08 g

Carbohydrate

16.86 g

Fat

50.52 g

Fibre

4.05 g

Calcium

122.59 mg

Iron

2.2 mg

Magnesium

71.61 mg