Royal-Style Stir-Fried Cucumber with Beef and Shiitake (2 servings)

Soak 15 g dried shiitake in lukewarm water for about 20 minutes, squeeze and thinly slice. Fresh shiitake can replace dried; omit soaking and cook off extra moisture.

Wash and slice cucumber 3–4 mm thick. Mix with 8 g salt for about 15 minutes, briefly rinse and gently squeeze or blot the moisture.

Season beef with 18 mL soy sauce, 5 g sugar, 5 g garlic, 10 g scallion and 5 mL sesame oil. Lightly season shiitake with the mixture too.

Heat 5 mL cooking oil and briefly stir-fry cucumber over high heat for 1–2 minutes. Spread on a plate to cool before becoming soft.

Heat the remaining 5 mL oil and cook beef all the way through, then add shiitake and stir-fry until excess moisture evaporates.

Turn off the heat, gently combine cucumber with beef and shiitake, and finish with remaining 5 mL sesame oil and 5 g toasted sesame seeds. Serve promptly.