Cucumber & wood ear fungus

by Jeremy Pang

A simple salad with toban jiang chilli bean sauce and crushed soy beans


10g dried wood ear fungus
½ cucumber
½ spring onion
5 sprigs of fresh coriander
½ tsp pure sesame oil

For the dressing:
1 clove garlic
½ spring onion
2 tbsp toban jiang chilli bean sauce
1 tbsp light soy sauce
1 tsp sugar
2 tsp rice vinegar
1 tsp Chiu Chow chilli oil


Soak the wood ear fungus in hot water for a minimum of 1 hour.

Slice the cucumber lengthways into quarters, keeping the seeds in, then cut into 5mm chunks. Finely chop the white part of the spring onion to use in the dressing, and cut the greens into fine rings for garnishing later. Pick the coriander leaves and place in a serving bowl with the cucumber.

Drain the soaked wood ear fungus in a sieve over a mixing bowl (to save the soaking water) and add the fungus to the cucumber, seasoning with the sesame oil and a pinch of salt.

Finely chop the garlic and mix well with the rest of the dressing ingredients, until the sugar has dissolved. Pour the dressing over the seasoned cucumber and wood ear fungus, and serve garnished with the sliced spring onion greens.

Recipe: Jeremy Pang
Image: Kris Kirkham

From Hong Kong Diner by Jeremy Pang