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.