Wood Ear Mushroom Chinese Salad
When I traveled to China, I got to sample some amazing dishes that were basically free appetizers. This particular wood ear mushroom cold dish was crunchy, punchy and spicy, and whetted my appetite before the main dishes were rolled out. I’m not a huge mushroom fan but I love the gelatinous crunchy texture of wood ear mushrooms and their mild flavor. Look for them in the dry-goods section of your local grocery store, or at any Asian supermarket (if you don’t live in Asia). You can also throw them into a vegetable stir-fry to add more crunch and variety to the dish.
Wood Ear Mushroom Chinese Salad
Ingredients
- ¼ cup dried wood ear mushrooms washed thoroughly and soaked in tap water for an hour or until soft
- 1 Japanese cucumber halved and cut into small slices
- 1 Thai red chili sliced thinly
- Bunch of cilantro chopped
Marinade:
- 5 cloves garlic minced finely
- 1 ½ Tablespoons Chinese black vinegar
- 1 Tablespoon soy sauce
- ½ teaspoon sugar
- ½ Tablespoon sesame oil
Instructions
- In a medium pot, bring water to a boil and add the softened
wood ear mushrooms. Cook them for 3 minutes and then drain them in a colander.
Rinse with cold water. - Whisk all the marinade ingredients together in a small bowl
until well combined. - Add the mushrooms, cucumber, chilies and cilantro in a large
bowl. Drizzle the marinade over them and toss to make sure they are all coated
evenly. Cover the bowl with a lid or plastic wrap and refrigerate for at least
1 hour. Enjoy as an appetizer or side dish.