Wood Ear Mushroom Salad (凉拌木耳)
User Reviews
5
Wood Ear Mushroom Salad (凉拌木耳)
Description
The Wood Ear Mushroom Salad (凉拌木耳) starts by soaking dried wood ear mushrooms in cold water for two hours until fully rehydrated. After thorough rinsing and trimming tough stems, the mushrooms are blanched briefly and drained. This process yields crunchy, tender mushrooms with a clean taste and pleasant chewiness.
The dressing is prepared by pouring hot oil over minced garlic, chili flakes, and ground Sichuan pepper, releasing their aroma and flavor. Light soy sauce, black rice vinegar, and a pinch of sugar are mixed in to create a balanced, mildly spicy, and tangy sauce. This is tossed with the mushrooms, sliced red chili pepper, red onion, and optionally coriander, offering a layered flavor and texture.
This salad can be served immediately or chilled for a more infused taste. It works well as a refreshing side dish alongside heavier meals or in warm weather. The combination of the naturally crunchy mushrooms with the bright, spicy dressing makes it distinctive and appetizing.
Ingredients
- 25 g dried wood ear mushroom about 1 oz
- 2 cloves garlic minced
- ½ teaspoon chili flakes or chili powder
- 1 pinch Sichuan peppercorn ground
- 1 tablespoon neutral cooking oil
- 1 tablespoon soy sauce light
- 1 tablespoon black rice vinegar
- 1 pinch sugar
- 1 red chili pepper thinly sliced
- ¼ red onion thinly sliced
- Coriander optional, aka cilantro
Instructions
Prepare the mushrooms
- 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).
- 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.
- 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).
- Rinse under running water to cool then drain well.
Make the sauce
- 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.
- Add light soy sauce, black rice vinegar and sugar. Mix well.
Combine the dish
- In a large bowl, mix the mushroom, chili pepper, onion, coriander (if using) and the sauce until well combined.
- Transfer to a serving plate/bowl. You may enjoy it immediately or refrigerate for a while for an even better taste.
Notes
- Soak mushrooms overnight in the fridge for convenience; cold water soaking yields the best texture.
- Blanch mushrooms until tender but still crunchy, adjusting time based on thickness.
- Use neutral cooking oil and pour hot oil over aromatics to extract maximum flavor.
- Chilling the salad before serving enhances the flavor melding but it can also be eaten right away.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 131 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 131kcal | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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