My original name for this recipe is Chinese Bean Curd, Cucumber and Mushroom Salad. Too much of a tongue twister so let’s just call it cucumber salad. I found this recipe on TikTok and I wanted to make it because wood ear mushrooms are Chan’s favorite but it also looked like such a refreshing salad. I had to type up the recipe and best guessed the quantities from the video and guess what? It came out GREAT. It is so delicious! Do I think the peanuts are needed next time? I don’t think so.
Dried Bean Curd Sticks
I found this at Don Quijote, I’m sure you can find this in Chinatown in any store. You have to soak these in water to rehydrate them. There are many different ways according to different websites but I decided to just soak it in cold water in the fridge overnight and that worked great! I rotated the sticks once just to make sure they got equal exposure to the water.
The wood ear mushrooms rehydrated much faster, I soaked them in room temperature water and it took about 30 minutes to get soft. The recipe calls for you to blanch both of them for about 1-2 minutes.
Garlic, Red Bell Pepper, Crushed Peanuts, Roasted Sesame Seeds and Green Onions ready for the hot hot oil…
Hot oil added! Immediately mix the ingredients so the hot oil can distribute to them evenly!
Cucumbers after my quick sugar pickle!
Fresh cilantro washed, drained and ready to go! Cilantro is a must!
Here’s the sauce with all the ingredients dumped in…so good…!
Chinese Bean Curd, Cucumber and Mushroom Salad
Ingredients
- 3 Japanese cucumbers, washed and cut into 1 inch sticks
- 3 T Sugar for quick pickling
- 2 small packets Wood Ear Mushrooms, rehydrated, rinse and drained (from Don Q – takes about 30 minutes in room temp water to rehydrate)
- 1 package Bean Curd Sticks, cut into 1 inch sticks (soaked in cold water in the fridge overnight)
- 1 Red Bell Pepper, diced
- 1 bunch cilantro
- 1 handful of shelled roasted peanuts
Sauce Ingredients
- 3 Green Onions, sliced
- 5 cloves of garlic, minced
- 2 T Toasted Sesame Seeds
- 3 T Crushed Peanuts
- 3-4 T heated neutral oil
- 6 T light soy sauce
- 6 T black vinegar
- 2 T oyster sauce
- 2 t salt
- 2 t chicken bouillon
- 1 T sugar, to taste
Toss cut cucumber sticks in a bowl with 3-4 T sugar and let sit for 10 minutes. Drain the water. Set aside. Heat a pot full of water, blanch the wood ear mushrooms and bean curd sticks in boiling water for 1-2 minutes. Immediately drain, rinse in cold water and drain.
Add red bell pepper, green onions, garlic, sesame seeds, and crushed peanuts into a heat safe bowl. Heat up neutral oil in a pan/wok until smoking, turn off the stove and pour hot oil over the ingredients in the bowl. Immediately stir it to distribute the hot oil to all the ingredients.
Add soy sauce, black vinegar, oyster sauce, salt, chicken bouillon and sugar to the bowl and mix well. Taste and add sugar to your taste.
In a big bowl, add cucumber sticks, bean curd sticks, wood ear mushrooms, roasted peanuts, cilantro and sauce, toss. Can be eaten right away but tastes great after marinating for a few hours!
Note: Doubled sauce recipe when I made it compared to the video, doubling of sauce is reflected in this recipe write-up
