Chau Har Kau (Stir Fried Shrimp With Cucumber, Black Wood Fungus

READY IN: 40mins
Recipe by -JoeB

This is one of our favorites.

Top Review by mianbao

I’m re-posting this because I somehow left off the stars. First printed on Oct 21, ’03. I just finished cooking (and eating) this, and it is absolutely delicious! I followed the recipe as it is given, except I used Japanese cucumbers which don't need peeling or seeding. This made the recipe much quicker and easier. We like a lot of vegetables in our Chinese dishes, so I used about twice as many mushrooms and 4 medium cucumbers. I did make the sauce as stated, but I didn't use all the salt and pepper in the marinade because I wanted to taste the finished dish first. Actually I had to add some salt and pepper later, so next time I will use close to the amounts in this recipe. There will be a next time. I forgot to say that this is beautiful, with the pink shrimp, green cucumbers and black mushrooms, and would be an excellent choice for a party.

Ingredients Nutrition


  1. For the marinade: Mix together all of the ingrediants in a bowl.
  2. Marinate the shrimp in the refrigerator for 30 minutes.
  3. For the sauce: Mix all of the ingredients in a bowl and set aside.
  4. Heat the oil in a wok or skillet and stir-fry the shrimp for 20 seconds.
  5. Remove, drain, and set aside.
  6. Reserve the leftover oil.
  7. Heat 1-2 Tablespoons of the reserved oil in the wok and stir-fry the cucumber for 30 seconds.
  8. Remove, drain, and set aside.
  9. Heat 1-2 Tablespoons of the reserved oil in the wok and add the ginger and garlic.
  10. Add the shrimp, cucumber, and wood mushrooms to the wok.
  11. Add the sauce, and stir-fry for 15 seconds.
  12. Serve.

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