Wood Ear Mushroom Salad (凉拌木耳)
This wood ear mushroom salad is a simple and refreshing cold appetizer that is bursting with flavor, just like you’d find in a Chinese restaurant.
Ingredients
- 0.5 oz dried wood ear mushrooms (yield 2 cups once rehydrated)
- 2 cloves garlic , grated
- 1 fresno pepper , sliced (or other chili pepper of your choice) (Optional)
- 1 tablespoon light soy sauce
- 1 tablespoon Chinkiang vinegar
- 1 teaspoon sugar
- 1/8 teaspoon salt
- 1 tablespoon peanut oil (or vegetable oil)
- 1 teaspoon Sichuan peppercorn
- 1/4 cup cilantro , coarsely chopped, for garnish (Optional)
US Customary - Metric
Instructions
- Combine wood ear mushrooms with 3 cups of warm water in a large bowl. Rehydrate until they soften, 20 minutes or so. Gently rinse the mushrooms with tap water. Remove the tough ends from the mushrooms and tear them into small bite-size pieces.
- Bring a pot of water to a boil. Add wood ear mushrooms and cook for 3 to 4 minutes, until turning tender. Drain, rinse the mushrooms with cold water, drain again, and place into a medium bowl. Add the chili pepper (if using).
- Combine garlic, light soy sauce, black rice vinegar, sugar, and salt in a small bowl. Stir to mix well.
- Heat peanut oil in a small skillet until warm. Add Sichuan peppercorn. Cook until you can smell a strong fragrance, 2 to 3 minutes. Turn off the heat. Remove and discard all the peppercorns with a slotted spoon. Immediately and carefully pour the hot oil into the small bowl with the soy sauce based mixture. Mix well.
- Combine the sauce and wood ear mushrooms in a bowl, toss a few times.
- Garnish with cilantro and serve as a cold appetizer.
Nutrition
Serving: 1serving, Calories: 59kcal, Carbohydrates: 5g, Protein: 2.3g, Fat: 3.7g, Saturated Fat: 0.6g, Sodium: 302mg, Potassium: 227mg, Fiber: 1.3g, Sugar: 2.9g, Calcium: 6mg, Iron: 2mg