Wood Ear Mushroom Salad (凉拌木耳)

Method8 steps

1. 1

   Step 1: Put the 25 g dried wood ear mushrooms in a clean large bowl and cover generously with cold water. Refrigerate for about 2 hours until fully rehydrated, plump and springy. Use promptly once ready.

   Wash the rehydrated wood ears · 120 minUses 25 g dried wood ear mushrooms (about 1 oz) · Plenty of cold water to rehydrate the wood ear mushrooms

   
2. 2

   Step 2: Drain the mushrooms from step 1 and discard the soaking water. Wash each one under clean tap water, rubbing inside the folds. Snip off tough stems and tear large pieces into bite-sized pieces.

   Uses rehydrated wood ear mushrooms · Running water for washing each mushroom

3. 3

   Step 3: Bring a pot of fresh water to a full boil. Add the cleaned mushrooms from step 2 and boil for about 5 minutes, until cooked while still springy. Extra-thin mushrooms may need slightly less time. Always cook the mushrooms before eating.

   Drain and cool the cooked mushrooms · 5 minUses washed trimmed wood ear pieces · Water as needed for boiling the rehydrated mushrooms

   
4. 4

   Step 4: Drain the cooked mushrooms from step 3, rinse under clean running water to cool, then drain well.

   Uses cooked wood ear mushrooms · Running water for cooling the cooked mushrooms

5. 5

   Step 5: Mince the two garlic cloves and put them in a heatproof bowl with the 1/2 tsp chili flakes and one pinch Sichuan pepper. Heat the 1 tbsp neutral cooking oil until just smoking, then carefully pour it over the garlic and spices.

   Uses 2 cloves garlic, minced · 1/2 tsp chili flakes for the dressing · 1 pinch ground Sichuan pepper · 1 tablespoon neutral cooking oil

   
6. 6

   Step 6: Mix the 1 tbsp light soy sauce, 1 tbsp black rice vinegar and one pinch sugar into the hot aromatic dressing from step 5.

   Uses hot garlic and chili dressing base · 1 tablespoon light soy sauce · 1 tablespoon black rice vinegar · 1 pinch sugar

   
7. 7

   Step 7: Thinly slice the red chili pepper (1) and the quarter red onion. Toss them with the cooked, cooled and well-drained mushrooms from step 4 and all the dressing from step 6. Add the optional coriander if using.

   Uses cooked cooled drained wood ears · complete spicy soy-vinegar dressing · 1 red chili pepper, thinly sliced · ¼ red onion, thinly sliced · Coriander (cilantro) (optional)

8. 8

   Step 8: Transfer the dressed salad from step 7 to a serving dish. Serve immediately, or refrigerate until chilled for a more developed flavor.

   Uses complete dressed wood-ear salad