1 lb cucumber
10 straw mushrooms (cut into halves)
1 tbsp Tung-choi (preserved vegetable)

Seasoning:
2/3 cup chicken broth
1/3 tsp salt
1/3 tsp sugar
Dash of sesame oil
Pinch of pepper

Sauce:
1 tsp cornflour 
2 tbsp water

1. Wipe dry straw mushrooms.  

2. Remove skin and seeds of cucumber.  Cut into thick slices.

3. Saute straw mushrooms with 2 tbsp oil till cooked. Add cucumber and stir fry for a while.  Add seasoning. Bring to boil. Boil for 5 more minutes in medium to low heat.  Add preserved vegetables.  Mix well.  Add sauce.  Dish up. Serve with sauce.