Wood Ear Mushroom Salad Recipe

🧂 Ingredients

• 1 oz dried wood ear mushrooms or black fungus

  30g
• 3 cloves garlic

  finely minced
• 1 tbsp neutral oil
• ½ tsp chili flakes or chili powder
• ¼ tsp ground Sichuan pepper

  optional; grind whole peppercorns for the best flavor
• ½ tsp sugar

  adjust to taste
• 2 tbsp soy sauce

  adjust to taste
• 2 tbsp Chinese black vinegar

  adjust to taste
• 1 tbsp sesame oil
• ½ small red bell pepper

  thinly sliced
• ¼ to ½ small white onion

  thinly sliced (adjust based on preference)
• 2 red chilies

  chopped (optional, for extra heat)
• Fresh cilantro

  chopped
• Chili oil

  for extra spice (optional)

Instructions

• 1 Place the dried wood ear mushrooms in a bowl and cover them with warm water. Let
  them soak for at least 1 hour, or until they expand and soften. For a more
  effortless rehydration, leave them submerged in room-temperature water
  overnight.
• 2 While the mushrooms soak, prepare the dressing. Place the minced garlic in a
  heatproof bowl. Heat the neutral oil in a small pot until it starts to form tiny
  bubbles, then carefully pour it over the garlic to release its aroma. Stir in
  the chili flakes, ground Sichuan pepper (if using), sugar, soy sauce, black
  vinegar, and sesame oil. Mix well, adjusting the flavors to suit your taste.
• 3 Bring a medium pot of water to a rolling boil. Add the rehydrated wood ear
  mushrooms and cook for 2 to 3 minutes. If the mushrooms are thin, they may
  require less time.
• 4 Prepare an ice bath by filling a large bowl with 8 to 10 ice cubes and cold
  water. Using a slotted spoon, remove the mushrooms from the boiling water and
  drain any excess liquid. Immediately transfer them to the ice bath and let them
  sit for at least 10 minutes to retain their crisp texture.
• 5 Once cooled, trim any tough stems and rinse the mushrooms under running water to
  remove any residual debris. If there are large pieces, break them apart into
  bite-sized portions. Pat them completely dry using a kitchen towel.
• 6 Transfer the cooled and dried mushrooms to a large bowl. Add the prepared
  dressing along with the sliced onion, bell pepper, chopped chilies, and fresh
  cilantro. Toss well to coat every piece with the flavorful marinade. For an
  extra kick, drizzle in some chili oil.
• 7 The salad can be served immediately, but allowing it to chill in the
  refrigerator for a few hours or overnight enhances the depth of flavor, as the
  mushrooms absorb the dressing more thoroughly.
• 8 Enjoy this dish as a refreshing appetizer or a vibrant side to accompany rich
  main courses. It pairs exceptionally well with hearty sesame noodles or
  stir-fried dishes, where its acidity and spice balance out heavier flavors.

Nutrition Info