Cut the trimmed wood ears into half-inch wide slices.
Boil abut four cups water in a pot, drop in the wood ears and cook for a minute.
Pour the wood ears into a strainer and leave to allow excess water to drip off.
Cut the cucumber into halves vertically, scrape off the seeds and discard.
Thinly slice the cucumber.
Pour the sesame seed oil into a small pan and heat.
Add the sesame seeds and spread so that every piece touches the hot oil.
Cook over medium heat for about 20 seconds or until one or two pieces pop (they will likely fly out of the pan).
Add the scallions and chilies, stir and cook for half a minute.
Sprinkle in the sugar.
Pour in the soy sauce and rice wine vinegar.
Cook until bubbly and the sugar is completely dissolved.
Cool the dressing for about ten minutes.
Place the wood ears and cucumber slices in a mixing bowl.
Pour in the dressing, toss and serve.