Ingredients

• 2 English cucumbers (1 pound; 450g)

• Kosher salt

• 2 tablespoons (30ml) vegetable oil

• 10 ounces (280g) king trumpet mushrooms, halved lengthwise and cut into 1-1/2 inch pieces

• 1 garlic clove (5g), minced

• 1 teaspoon (6g) fermented bean curd in sesame oil (see note)

• White pepper

• 1 teaspoon (2g) toasted sesame seeds

Description

1. Using a sharp knife, halve cucumbers lengthwise, and scrape out seeds using a spoon; reserve seeds in a small bowl. Halve cucumber pieces lengthwise, and then cut cross-wise into 1 1/2-inch pieces. Transfer cucumbers to a medium bowl with 1 teaspoon (4g) salt, and stir until well coated. Let sit until cucumbers release liquid, about 15 minutes. Drain cucumbers, reserving liquid. Strain accumulated liquid in the small bowl with seeds through a fine-mesh strainer into the bowl with reserved liquid from the cucumbers; discard seeds.

2. In a wok or large carbon steel skillet, heat 1 tablespoon (15ml) oil over high heat until smoking. Add mushrooms and cook, stirring frequently, until browned on most sides, 1 to 2 minutes. Reduce heat to medium, add reserved cucumber liquid, cover, and cook until mushrooms are tender, about 2 minutes. Uncover, return heat to high, and cook, stirring frequently, until liquid is evaporated, about 1 minute longer.