Wood Ear Mushroom Salad
Easy and comforting Chinese side dish made with Chinese wood ear mushrooms.
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/4 cup dried wood ear mushrooms
- a small bunch of coriander
- 1/4 middle size onion
- 2 garlic clove (, chopped)
- 1 fresh Thai chili pepper ( , cut into small pieces)
- 2 tbsp. vegetable cooking oil
- 3 spring onion white ( , cut into small sections )
- 1 tbsp. Chinese black vinegar
- 2 tbsp. light soy sauce
- 1/2 tbsp. sesame oil
- pinch of salt if necessary
- 1/2 tsp. sugar
- 1 tbsp. toasted sesame seeds ( , optional)
Instructions
- 1
Soak the dried mushrooms in warm water for 30 minutes until they absorb the water and become soft. Rinse in cold water. Tear larger pieces into bite size and remove the sandy ends. Wash carefully and make sure no sand is contained.
- 2
Cook soaked mushrooms in boiling water for around 1 to 2 minutes. Turn off fire and place the onion slices in. Transfer out immediately and soak in cold water to cool down.
- 3
Completely drain the wood ear mushrooms and then place in serving plate.
- 4
Heat oil in a pot and fry garlic, spring onion and fresh thai peppers until aromatic over slowest fire. Turn off fire and add all the other seasonings. Mix well and serve.