Shrimp with mo-er mushrooms and cucumbers from The Key to Chinese Cooking by Irene Kuo

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • GiselleMarie on December 27, 2020

    I made this for the first time for Christmas since I had two pounds of white and baby bella mushrooms I wanted to use. I was aware that the mushrooms could make my sauce dark and they did. It tasted fine but I’m looking forward to using the right ingredients in the correct proportions, especially after seeing the beautiful photo here on EYB.

  • chawkins on September 15, 2019

    I have cucumber galore coming out of the garden. Cucumber stir-fried with shrimp is my go to for cooking cucumber, my own version is much simpler than this one, but I like the addition of the mo-er (wood ear fungus), it added a different texture to the dish, the cilantro also added a taste contrast. Quite nice.

  • hirsheys on September 03, 2017

    This is a fairly simple stir-fry of mo-er (aka tree-ear or cloud-ear) mushrooms, cucumbers, and shrimp with a mild cantonese sauce (soy, sherry, sugar, and sesame oil). I made this in part because I read jjhorinek's posttive review, but more importantly, I was curious about cooked cucumbers. Turns out I like them. I also was intrigued by the cilantro, with Kuo doesn't use all that often. All in all, this is a mild, pretty dish that I might make again. More likely, though, I would use the combination of shrimp, cloud ear, and cucumbers with a more interesting sauce (maybe a kow sauce with oyster in it?) and/or double the garlic, ginger, and cilantro and up the sugar.

  • jjhorinek on May 09, 2017

    This has been a go-to recipe for over 30 years. It's low carb and fairly low calorie. It's also very pretty, with the red of the shrimp, green from the cucumber and cilantro, and black from the dried fungus (mo-er mushroom). So to those of you who may have this book, it's tasty, doesn't require any elaborate techniques or equipment--just a wok and ingredients easily available on the web if you don't have access to an oriental market.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.