Stir-fried King Oyster Mushrooms with Pineapple

Steps

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1. 1
   Soak and rinse the pineapple thoroughly, remove the head and tail, and peel carefully following the pineapple's contours to avoid damaging the flesh underneath.
   ≈0:13
2. 2
   Clean the cutting board, then cut the pineapple by slicing down the center and making additional cuts on either side; keep the pieces thin so they cook through evenly.
   ≈0:53
3. 3
   Cut the cucumber into chunks using the rolling knife technique.
   ≈1:23
4. 4
   If the king oyster mushrooms are from a traditional market, rinse and pat dry quickly with paper towels to prevent excess moisture absorption. Prepare about 250g and cut using the rolling knife technique.
   ≈1:35
5. 5
   Heat the wok on medium heat for about 1.5 minutes. Once hot, add all the king oyster mushrooms and let them sit undisturbed for about 2 minutes to develop color.
   ≈2:11
6. 6
   Stir-fry the mushrooms, season with a pinch of salt and white pepper, and continue cooking to release their moisture and aroma. No oil is added yet—this is a dry-pan technique.
   ≈2:26
7. 7
   Add the ginger strips and a suitable amount of black sesame oil, and stir-fry until fragrant.
   ≈2:52
8. 8
   Add 1 teaspoon of sugar, then 10ml of soy sauce and 10ml of sake; stir well to combine all the flavors.
   ≈2:58
9. 9
   Add the cucumber and pineapple chunks, and stir-fry quickly. Be careful not to overcook them as they wilt easily and lose their texture if overcooked.
   ≈3:25
10. 10
    Turn off the heat once everything is warmed through and well combined. Serve hot or let cool and eat as a salad.
    ≈3:40