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Wood Ear Mushroom Salad (凉拌木耳)
5 from 46 votes

Wood Ear Mushroom Salad (凉拌木耳)

Wood Ear Mushroom Salad uses rehydrated dried wood ear mushrooms combined with a spicy, tangy sauce made from toasted garlic, chili flakes, Sichuan peppercorn, soy sauce, black rice vinegar, and sugar. The mushrooms provide a crunchy texture that pairs well with the bright, smoky dressing, making a refreshing cold salad suitable as a side dish or appetizer.

Prep Time
3 mins
Cook Time
5 mins
Soak
2 hrs
Total Time
8 mins
Servings: 2
Calories: 131 kcal
Course: Appetizer
Cuisine: Chinese

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
    Cup of Yum
  1. 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).
  2. 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.
  3. 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).
  4. Rinse under running water to cool then drain well.
Make the sauce
  1. 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.
  2. Add light soy sauce, black rice vinegar and sugar. Mix well.
Combine the dish
  1. In a large bowl, mix the mushroom, chili pepper, onion, coriander (if using) and the sauce until well combined.
  2. 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

Serving 1serving Calories 131kcal (7%)

Nutrition Facts

Serving: 2 Serving

Amount Per Serving

Calories 131

% Daily Value*

Serving 1serving
Calories 131kcal 7%

* Percent Daily Values are based on a 2,000 calorie diet.