Wood ear mushroom salad
Wood ear mushroom salad, from above
VegVeganNorthern China

Wood ear mushroom salad

Crunchy black mushrooms in garlicky vinegar and chilli oil. Texture you can hear.

20 minTime
1 gProtein each
mediumSpice
1hPlan ahead. Soak for 1 hour first; the 20 minutes come after.
Eating for texture2 chapters · 1 min read

Make it your way

Grandma's wayWood ear in black vinegar, garlic and chilli oil.
The original
73kcalsame
1 gproteinsame
6 gfibresame
20minutessame

Liangban mu'er, wood ear salad.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Dried wood ear mushroom (dried black fungus)30 g dried, soaked
Garlic3 cloves, minced
Fresh red chillies (fresh red chiles)2, sliced
Coriander leaves (cilantro)a handful
Spring onion (green onion, scallion)1, sliced
Chinkiang black vinegar1½ tbsp
Soy sauce1 tbsp
Sugar1 tsp
Sesame oil2 tsp
Chinese chilli oil2 tsp
Salta pinch

Method

3 steps
  1. 1Soak the wood ear in cold water for 30 minutes to an hour until it swells hugely.
  2. 2Trim hard bits, tear into pieces and blanch 2 minutes. Drain and chill in cold water.
  3. 3Toss with garlic, chilli, vinegar, soy, sugar, both oils, salt, coriander and spring onion. Rest 10 minutes.
Serve it like this

Serve chilled in a small bowl, coriander on top, as a starter or beside noodles and dumplings.

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Make it a meal

What goes with Wood ear mushroom salad: a bread or rice, a side, something to drink and something sweet.

Bread or rice Mantou120 min
Bread or rice Yunnan pineapple rice60 min
With a main Dan dan noodles25 min
With a main Pork and napa cabbage jiaozi90 min
On the side Smashed cucumber salad15 min
To drink Sweet lassi10 min
Something sweet Clootie dumpling270 min
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