Stir-fried cucumbers with trumpet mushrooms and torch hei are a unique and tasty dish that will make your mouth water. This food will stay in your mind for a long time. After you eat this meal, you won't be able to stop thinking about how well the flavors and textures go together. The cucumbers in this dish are stir-fried just right so that they are crunchy and soft at the same time. They also take on the sharp flavors of the meal they are served with. Cucumbers are a food that has a crisp texture and an excellent taste. Every part of this dinner has more depth and richness now that fragrant and tasty trumpet mushrooms have been added.

The old Chinese cooking method of torch hei adds a smokey, burned taste that takes the dish to a whole new level. This method also makes the food better overall. Stir-fried cucumbers with trumpet mushrooms and torch hei have a beautiful range of colors, an enticing smell, and a delicious taste. They will be the topic of conversation at any dinner party you go to.

WHY THIS RECIPE WORKS:

Traditional wok hei can only be made with a Western stove and much trial and error. Its smell and taste are unique because of the smoke. You only need a cooking blowtorch, which has a powerful spark. Cucumbers can be seasoned and washed before being fried in a hot pan. This keeps them from getting wet and mushy when they are boiled. The high heat of stir-frying gives the mushrooms a crisp surface, and the last step of cooking in the water left over from boiling the cucumbers brings the meal full circle and gives it a mild taste of vegetables.

Ingredients:

• Two English cucumbers that weigh a total of 450 grams (one pound) each.
• Each level teaspoon has 6 grams of fermented bean curd cooked in sesame oil.
• Ten ounces (280 grams) of king trumpet mushrooms, cut into pieces about one and a half inches (3.8 cm) long.
• About 30 milliliters, or two tablespoons, of vegetable oil
• One clove of garlic is equal to 5 grams of chopped garlic.
• Salt and pepper were added in small amounts.
• Salt is an essential part of kosher food.
• One level teaspoon of roasted sesame seeds is 1.5 grams.

Directions:

• After cutting the cucumbers in half lengthwise, use a spoon or a tool to remove the seeds from each half. The seeds should then be put in a dish until they are ready to be used. The cucumbers should be cut in half lengthwise, and then each half should be cut into pieces about 1 1/2 inches long that go across the length. In a medium bowl, get cucumbers, a half teaspoon, and half salt (4 grams). By giving the meal a good stir, you can ensure the salt is spread evenly throughout the whole thing. Please wait about 15 minutes or until the cucumber leaks its water. Remove any extra liquid from the cucumbers and put it to the side. The seeds should be thrown away, and the liquid should be pressed through a fine-mesh strainer before being moved from the smaller dish where the seeds were saved to the giant bowl where the liquid from the cucumber was.
• One tablespoon of oil, or 15 milliliters, should be cooked in a big pan of carbon steel or a wok over high heat until it starts to smoke. After putting the mushrooms in the pan, they should cook for one to two minutes. They should be turned over often to ensure they brown evenly during this time. Turn the heat down to medium, add the cucumber juice that has been squeezed out, cover, and let it boil for two minutes. This will make the mushrooms soft.
• After the last one tablespoon (15 ml) of oil has been added, use a mixing spoon to add the cucumbers to the dish. Be sure to stir the onions often and cook for about a minute or until they turn brown. Stir the mixture while keeping a blowtorch flame about two to three inches above the pan for about 30 seconds or until the oil burns and smells like a fire. After you add the garlic and pickled bean curd, cook the dish for another 30 seconds to give it a fragrant finish. After putting the stir fry on a plate to serve, sprinkle sesame seeds to finish. Make it and serve it as soon as possible.

Tips and variation:

Do you often find yourself looking for new stir-fry recipes? Cucumbers, trumpet mushrooms, and torch hei are three things you shouldn't pass up if you're hungry and looking for something to eat. Your taste buds have never tasted anything quite like this dish's unique mix of flavors and textures, and they are begging for more. Cucumbers should be thinly sliced and simmered in soy sauce, olive oil, and sugar. This will set the stage for this culinary wonder. This should be done before marinating the veggies. While everything else is going on, sauté the trumpet mushrooms in a wok until they are soft and just starting to turn brown.

After marinating, the cucumbers are put in a bowl and stir-fried in a pan until they are cooked all the way through but still have some crunch. Most of the time, soured tofu, chile oil, and garlic make this classic Chinese sauce. This final touch gives the food its unique taste in the end. Because of this, the food will taste more robust and more savory as a whole. If you play around with different items, you can add colorful and exciting veggies to a dish. Bell peppers and snow peas are just two examples of these veggies. Adding thinly sliced beef or tofu can make it a more filling dinner.

Nutrition value of Stir-fried cucumbers:

Some places might stir with onions, trumpet mushrooms, and torch hei. This food tastes great and is suitable for you. This dish has mushrooms, which give it a robust and earthy taste, and cucumbers, which give it a crisp, excellent bite. This dinner is not only delicious, but it is also full of things that are good for your health. Cucumbers are a great addition to any meal because they are mostly water and have few calories.

Vitamins K, C, and A are abundant in these foods, as are other antioxidant vitamins and minerals including potassium and calcium. On the other hand, trumpet mushrooms have a good amount of fiber and many vitamins. Some crucial chemicals that can be found in high quantities are vitamin D, iron, and selenium. Not only does it add flavor to food, but it also gives the body good fats and vitamins. This stir-fry is a great way to eat veggies and mushrooms and might also be good for you.

Conclusion:

This stir-fried meal has cucumbers, trumpet mushrooms, and torch hei, which all have different tastes and textures that go well together. Torch hei gives this dish a smoky and burnt flavor that goes well with the earthy trumpet mushrooms and the rich greens. This dish shows how versatile cucumbers are, and a rare type of mushroom is used to make the stir-fry taste more profound and exciting. This dish is a feast for the eyes, nose, and stomach. Its bright colors and enticing smell make it a feast for the eyes and the nose. Whether served as a starter or the main meal, this dish always amazes and impresses guests. So, if you want to try something new and different in the kitchen, why not try this meal?