Speedy Shrimp and Cucumber Stir Fry

Ever have one of those weeknights where you’re craving something fresh, delicious, and incredibly fast? Before you reach for that takeout menu, let me introduce you to a dish that will be on your table in about ten minutes flat. This stir-fry is a beautiful lesson in simplicity and flavor. It combines juicy, tender shrimp with refreshingly crisp cucumber and the delightful chewy texture of wood ear mushrooms, all brought together in a light, savory sauce. The magic of this recipe lies in its high-heat, quick-cooking stir-fry method, which locks in the fresh flavors and wonderful textures of the ingredients. It’s an incredibly easy dish to master, even if you’re a beginner in the kitchen, proving that a spectacular meal doesn’t require hours of effort. Get ready to discover your new favorite go-to dinner!

Let’s gather our ingredients. The beauty of this dish is its short and versatile list. For a meal serving two, you will need:

• Shrimp: About 1/2 pound (225g) of large shrimp, peeled and deveined. You can use fresh or frozen; just make sure to thaw the frozen ones completely.
• Cornstarch: 1 teaspoon, for coating the shrimp. This is a simple trick that gives the shrimp a wonderfully tender, velvety texture.
• Cucumber: One large English cucumber or two smaller Kirby cucumbers. Peeling is optional, but it results in a more delicate texture that melds beautifully with the other ingredients.
• Wood Ear Mushrooms: About 1/4 cup of dried wood ear mushrooms. These are a type of edible fungus, also known as black fungus, prized for their unique, slightly crunchy and chewy texture. You can find them in the dried goods section of most Asian markets. If you can’t find them, about a cup of sliced fresh shiitake or cremini mushrooms makes a great substitute, though the texture will be a bit softer.
• Fresh Ginger: A 1-inch piece, peeled and thinly sliced.
• Cooking Oil: 2 tablespoons of a neutral oil, like canola, grapeseed, or avocado oil.
• Salt: About 1/2 teaspoon, or to your taste.
• MSG (optional): A tiny pinch. This enhances the savory flavors of the dish. If you prefer not to use it, you can add a pinch of sugar or a teaspoon of light soy sauce for a similar umami boost.

Now for the fun part! The key to a great stir-fry is having all your ingredients prepped and ready to go before you even turn on the stove, a practice known as “mise en place.”

Preparation: If you’re using dried wood ear mushrooms, place them in a bowl and cover with warm water for about 20-30 minutes, or until they are fully rehydrated and soft. Once rehydrated, rinse them well, trim off any tough, woody stems, and slice them into bite-sized pieces. Slice your cucumber into half-moons about 1/4-inch thick. Pat your peeled and deveined shrimp completely dry with a paper towel, then toss them in a small bowl with the teaspoon of cornstarch until they are lightly coated.

Let’s Cook:

1. Place a wok or a large skillet over high heat. Once it’s hot, add the oil. Swirl it around, then add the sliced ginger. Stir-fry for about 30 seconds until the ginger becomes wonderfully fragrant. Be careful not to let it burn!
2. Add the sliced cucumber to the wok. Stir-fry for about 1-2 minutes. You want the cucumber to turn a vibrant green and become tender-crisp, not soft or mushy. It should still have a pleasant bite.
3. Now, add the rehydrated wood ear mushrooms (or your mushroom substitute) and toss everything together. Immediately follow with the starch-coated shrimp, spreading them in a single layer as much as possible. Let them cook for about a minute before stirring, then continue to stir-fry until the shrimp have just turned pink and opaque. This will happen very quickly, usually in just 2-3 minutes.
4. Sprinkle in the salt and the optional MSG (or your preferred substitute). Give everything one final, quick toss to ensure the seasoning is evenly distributed throughout the dish.
5. Immediately transfer the stir-fry to a serving platter. It’s best enjoyed right away while the cucumber is crisp and the shrimp are perfectly tender. And just like that, you’re done!

The moment you take your first bite, you’ll understand the magic of this dish. The shrimp are succulent and juicy, thanks to that simple cornstarch coating. The cucumber, surprisingly delightful when cooked, provides a fresh, watery crispness that balances the savory notes. And the wood ear mushrooms add a fantastic, playful texture that makes every mouthful interesting. Served over a simple bowl of steamed rice, it’s a complete, satisfying, and wonderfully light meal. This recipe is a perfect example of how a few simple ingredients, cooked with the right technique, can create something truly special. I hope you give it a try and discover how easy and rewarding a quick, homemade meal can be. I’d love to hear how it turns out for you in the comments below