Wood Ear Mushroom Salad (凉拌木耳)
Standing out for their springy, crunchy texture, wood ear mushrooms are versatile and tasty! Learn how to rehydrate and make them into a delicious salad.
- Prep time
- 3 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 25 g dried wood ear mushrooms (about 1 oz)
- 2 cloves garlic, minced
- ½ teaspoon chili flakes/chili powder
- 1 pinch ground Sichuan pepper
- 1 tablespoon neutral cooking oil
- 1 tablespoon light soy sauce
- 1 tablespoon black rice vinegar
- 1 pinch sugar
- 1 red chili pepper, thinly sliced
- ¼ red onion, thinly sliced
- Coriander (cilantro) (optional)
Instructions
- 1
In a large bowl, soak dried wood ear mushrooms in cold water for 2 hours until they’re fully rehydrated (see note for alternative methods).
- 2
Under tap water, wash one by one to remove dirt hidden in the folds. Snip off tough stems if any. Tear large ones into bite-sized pieces.
- 3
Bring a pot of water to a full boil. Blanch the mushrooms for 5 mins (You may need to reduce the time a little if your mushrooms appear extra thin).
- 4
Rinse under running water to cool then drain well.
- 5
Put minced garlic, chili flakes/powder and ground Sichuan pepper in a heat-proof bowl. Heat oil until it smokes then pour over the garlic and spices.
- 6
Add light soy sauce, black rice vinegar and sugar. Mix well.
- 7
In a large bowl, mix the mushroom, chili pepper, onion, coriander (if using) and the sauce until well combined.
- 8
Transfer to a serving plate/bowl. You may enjoy it immediately or refrigerate for a while for an even better taste.