Spicy Sesame Wood Ear Salad with Bell Peppers

Name: Spicy Sesame Wood Ear Salad with Bell Peppers
Total time: 20 min
Ingredients: 1 ounce (30g) dried wood ear mushrooms; 1 small, julienned red bell pepper; 1 small, julienned yellow bell pepper; 2 tablespoons, chopped fresh cilantro; 3, minced garlic cloves; 2 tablespoons sesame oil; 1 tablespoon Sichuan pepper oil; 1 tablespoon chili oil; 2 tablespoons rice vinegar; 1 tablespoon light soy sauce; 1/2 teaspoon, crushed fresh Sichuan peppercorns; 1/2 teaspoon granulated sugar; to taste salt; 1/4 teaspoon ground white pepper; 1 tablespoon toasted sesame seeds

A refreshing Chinese cold appetizer featuring tender wood ear mushrooms tossed with crunchy colorful bell peppers in a bold, numbing sauce. The combination of garlic, Sichuan pepper, and toasted sesame creates an irresistible aroma.

20 min

Easy

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Spicy Sesame Wood Ear Salad with Bell Peppers

Story

This classic Chinese salad showcases wood ear mushrooms—also called cloud ears or black fungus—prized for their satisfying crunch. Using cold water to rehydrate them results in plumper, more textural mushrooms. The key is blanching them briefly, just until the water begins to bubble, then immediately cooling to keep that pleasant snap.

Ingredients

dried wood ear mushrooms 1 ounce (30g)

red bell pepper 1 small, julienned

yellow bell pepper 1 small, julienned

fresh cilantro 2 tablespoons, chopped

garlic cloves 3, minced

sesame oil 2 tablespoons

Sichuan pepper oil 1 tablespoon

chili oil 1 tablespoon

rice vinegar 2 tablespoons

light soy sauce 1 tablespoon

fresh Sichuan peppercorns 1/2 teaspoon, crushed

granulated sugar 1/2 teaspoon

salt to taste

ground white pepper 1/4 teaspoon

toasted sesame seeds 1 tablespoon

Instructions

Rehydrate the mushrooms

Place dried wood ear mushrooms in a bowl and cover with cold water. Let soak for 20-30 minutes until fully softened and plump. Drain well and rinse under running water. If the mushrooms are large, tear them into bite-sized pieces.

Prepare the vegetables

While mushrooms soak, cut the red and yellow bell peppers into thin matchstick strips. Roughly chop the cilantro. Mince the garlic cloves finely—you want them to release their flavor into the dressing.

Make the dressing

In a large mixing bowl, combine the minced garlic, sesame oil, Sichuan pepper oil, chili oil, rice vinegar, soy sauce, crushed Sichuan peppercorns, sugar, salt, and white pepper. Whisk until well combined and slightly emulsified.

Blanch the wood ears

Bring a pot of water to a gentle simmer (not rolling boil). Add the rehydrated wood ear mushrooms and cook just until the water begins to show small bubbles around the edges—about 1-2 minutes. This gentle cooking keeps them tender-crisp.

Cool and dress

Immediately drain the mushrooms and plunge them into ice water to stop cooking. Once completely cool, drain again and pat dry with paper towels. Add the wood ears to the dressing bowl along with the bell pepper strips and cilantro.

Finish and serve

Toss everything together until the mushrooms and vegetables are evenly coated with the fragrant dressing. Sprinkle toasted sesame seeds on top and serve immediately, or refrigerate for 30 minutes to let flavors meld.