Cucumber & Wood Ear Fungus Salad with Toban Jiang & Crushed Soy Beans

• 10 g (¼ oz) dried wood ear fungus
• ½ a cucumber

Soak the wood ear fungus in hot water for a minimum of 1 hour. Slice the cucumber lengthways into quarters, keeping the seeds in, then cut into 5mm (¼ inch) chunks. Finely chop the white part of the spring onion (scallion) to use in the dressing, and cut the greens into fine rings for garnishing later. Pick the coriander (cilantro) leaves and place in a serving bowl with the cucumber.

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