Wood Ear Mushroom Salad
Refreshing salad with wood ear mushrooms and cucumber with a slightly spicy and sour dressing.
Servings: 1 people
Calories: 197kcal
Ingredients
- ½ cup dried wood ear mushroom when hydrated turns to 2 cups
- 1 tablespoon vinegar Chinese black vinegar is recommended
- 2 tablespoons soy sauce
- 1 garlic clove minced
- ½ green onion sliced
- 1 tablespoon sugar
- ½ lemon juiced
- 1-2 teaspoon chili oil lao gan ma or sichuan chili oil
- 5 sprigs cilantro roughly chopped
- 2 persian cucumbers cubed
- ¼ red bell pepper or thai red chili diced
Instructions
- Rinse the wood ear mushroom 3-4 times. Be careful as the dirt can be trapped in the inside of the mushroom.
- In a large pot, boil the wood ear mushroom for 1-2 minutes. Rinse and drain the mushroom until its dry and there is no water on the mushrooms.
- To make the sauce, mix vinegar, soy sauce, minced garlic, sliced green onion, sugar and juice half of a lemon. Mix together until sugar has dissolved.
- In a large bowl, mix the cooked wood ear mushrooms with the sauce you made earlier. Add cubed cucumbers, roughly chopped cilantro, and diced red pepper. Add 1 to 2 teaspoons of chili oil (depending on your spice tolerance) and mix until everything is well combined.
- Refrigerate for 30 minutes to one hour to marinate. Before serving, mix the wood ear mushroom salad to ensure that the sauce is well-mixed. Served chilled. Hope you enjoy!
Video
@cookwithdana Romanticizing all the Chinese cold dishes this summer 💕 #veganrecipes #saladrecipe #asianrecipes #asianfood #asmr
♬ original sound - Josh Lepulu