Fresh Chili Wood Ear Mushroom Salad

Name: Fresh Chili Wood Ear Mushroom Salad
Total time: 30 min
Ingredients: 1 ounce (about 30 grams) dried wood ear mushrooms; 3-4 small, finely chopped fresh red chili peppers; 2, minced garlic cloves; 2 tablespoons light soy sauce; 1 tablespoon rice vinegar; 1 teaspoon sesame oil; 1/2 teaspoon sugar; to taste salt; for garnish (optional) cilantro

A refreshing cold appetizer featuring tender wood ear mushrooms tossed in a zesty, slightly spicy dressing. This classic Chinese salad offers a satisfying crunch and bold flavors perfect for hot weather or as a light starter.

30 min

Easy

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Story

Wood ear mushrooms (also called cloud ear or black fungus) have a unique rubbery texture that absorbs dressings beautifully. This dish is popular throughout China, especially in summer months when cold dishes are preferred.

Ingredients

dried wood ear mushrooms 1 ounce (about 30 grams)

fresh red chili peppers 3-4 small, finely chopped

garlic cloves 2, minced

light soy sauce 2 tablespoons

rice vinegar 1 tablespoon

sesame oil 1 teaspoon

sugar 1/2 teaspoon

salt to taste

cilantro for garnish (optional)

Instructions

Rehydrate the mushrooms

Place dried wood ear mushrooms in a bowl and cover with plenty of cold water. Let soak for 20-30 minutes until they expand and become pliable. Drain well.

Prep the mushrooms

Gently rub the mushrooms under running water to remove any dirt. Trim away the tough center stems and tear the caps into bite-sized pieces about 1-2 inches across.

Blanch briefly

Bring a small pot of water to a boil. Add the torn mushrooms and cook for just 1-2 minutes—they should still retain some chew. Immediately drain and rinse under cold water to stop cooking. Pat dry with paper towels.

Make the dressing

In a mixing bowl, combine the minced garlic, chopped chilies, soy sauce, rice vinegar, sesame oil, sugar, and a pinch of salt. Whisk until the sugar dissolves.

Toss and serve

Add the cooled mushrooms to the dressing and toss thoroughly to coat evenly. Let marinate for 5-10 minutes if time allows. Transfer to a serving plate, garnish with fresh cilantro if desired, and serve chilled or at room temperature.