This beef stew is a Malaysian specialty that goes well with either rice or bread. The slow cooker can be used with this recipe as well.
| Prep Time: | 10 mins |
| Cook Time: | 5 mins |
| Additional Time: | 1 hr 15 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 2 |
Ingredients
- ½ ounce dried wood ear mushrooms
- 1 tablespoon lime juice
- 1 tablespoon light soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger
- 1 teaspoon palm sugar
- ½ teaspoon chopped Thai chile pepper
- 1 Japanese cucumber, thinly sliced
- 1 teaspoon sesame seeds
Instructions
- Soak mushrooms in water until hydrated, 15 to 20 minutes. Drain and place in a saucepan over medium heat; boil for 2 minutes. Drain and let cool.
- Combine lime juice, soy sauce, sesame oil, ginger, sugar, and chile pepper in a bowl. Toss in cucumber, mushrooms, and sesame seeds. Chill for at least 1 hour before serving.
Reviews
I had to substitute a regular cuke and brown sugar for palm sugar and I used hot Sesame Oil ’cause i like spice. Very easy recipe since I was able to get fresh ‘shrooms. Crunchy, nice fresh flavor, low cal and spicy! Love it!
I’m TCM practitioner, so I know how healthy these wood ear mushrooms are…not always easy to find a way to enjoy. This recipe was quite good, super easy!
Made with fresh wood ears from the farmers market and sauteed with sesame oil and sesame seeds on med-low temp for about a minute or two instead of the first steps listed here. I used a peeler on the cucumbers and just eyeballed the sauce measurements. Also used regular white sugar instead of palm sugar (didn’t have any on hand). Turned out great!