Wood Ear Salad

Author: Anita Jacobson

Courses: Appetizers

Cuisines: Chinese

Diets: Gluten Free Vegan

Ingredients: Vegetables

Prep Time: 15 mins

Cook Time: 10 mins

Total Time: 25 mins

Serves: 4-8

Ingredients

• 25 gram dried wood ear mushroom
• Salad dressing
• 1 tablespoon light soy sauce
• 1 1/2 tablespoon black vinegar
• 1 teaspoon sugar
• 1 teaspoon sesame oil
• 3 garlic, minced
• 2-3 bird eye chilies, remove seeds (optional) and finely chopped
• Garnish
• 1 scallion, green parts only, thinly sliced

Instructions

1. Soak wood ear mushrooms in plenty of cold water for 2-3 hours. You should get 4 cups of re-hydrated mushrooms.
2. Strain the mushrooms, place the mushrooms in a pot along with plenty of cold water to fully submerge the mushrooms. Bring to a boil, and cook for 5 minutes once boiled.
3. Meanwhile, make the salad dressing. Combine soy sauce, black vinegar, sugar, and sesame oil in a bowl. Stir until sugar is fully dissolved. Then add minced garlic and chopped chilies, mix well.
4. Once the mushrooms are cooked, strain and wash under cold running water to cool them. Wring out as much excess water as you can from the mushrooms, a salad spinner works wonder here.
5. In a mixing bowl, combine mushrooms with salad dressing, gently mix to coat well. Wrap the bowl with a saran wrap and cool in the fridge for 2 hours prior to serving.
6. Just before serving, add thinly sliced scallions to the salad, stir again to evenly distribute the dressing, and plate into individual portions.