Wood Ear Mushroom Salad
A delicious and authentic sauces recipe for Wood Ear Mushroom Salad, prepared with traditional seasonings and techniques.
Ingredients
- • 0.5 oz dried wood ear mushrooms ((yield 2 cups once rehydrated))
- • 2 cloves garlic (grated)
- • 1 fresno pepper (sliced (or other chilli pepper of your choice) (Optional))
- • 1 tablespoon light soy sauce
- • 1 tablespoon Chinkiang vinegar
- • 1 teaspoon sugar
- • 1/8 teaspoon salt
- • 1 tablespoon peanut oil ((or vegetable oil))
- • 1 teaspoon Sichuan peppercorn
- • 1/4 cup fresh coriander (coarsely chopped, for garnish (Optional))
Preparation Steps
Combine wood ear mushrooms with 3 cups of warm water in a large bowl. Rehydrate until they soften, 20 minutes or so. Gently rinse the mushrooms with tap water. Remove the tough ends from the mushrooms and tear them into small bite-size pieces.
Bring a pot of water to a boil. Add wood ear mushrooms and cook for 3 to 4 minutes, until turning tender. Drain, rinse the mushrooms with cold water, drain again, and place into a medium bowl. Add the chilli pepper (if using).
Combine garlic, light soy sauce, black rice vinegar, sugar, and salt in a small bowl. Stir to mix well.
Heat peanut oil in a small frying pan until warm. Add Sichuan peppercorn. Cook until you can smell a strong fragrance, 2 to 3 minutes. Turn off the heat. Remove and discard all the peppercorns with a slotted spoon. Immediately and carefully pour the hot oil into the small bowl with the soy sauce based mixture. Mix well.
Combine the sauce and wood ear mushrooms in a bowl, toss a few times.
Garnish with fresh coriander and serve as a cold appetizer.