Bring a medium-sized pot of water to a boil. Add wood ear mushrooms and cook for 2-3 minutes (*see footnote 2). Turn off heat and transfer wood ears to a colander. Rinse with tap water and drain. Set aside.
Combine light soy sauce, Chinkiang vinegar, sugar, and sesame oil in a small bowl. Stir well.
About 10 minutes before serving (*see footnote 3), add wood ear and all the bell peppers into a large bowl, pour in sauce, and top with cilantro and smashed almonds.
Mix well and serve as an appetizer or a side.