Let’s make a yummy salad with cucumbers and a special kind of mushroom called black fungus. It’s going to be a little spicy and really tasty. We’ll mix in some soy sauce, vinegar, and sesame oil to make it flavorful, and add some chili to give it a kick. It’s easy to make and super fresh!
Ingredients:
- 2 medium cucumbers
- 1 cup black fungus (also known as wood ear mushrooms), soaked and cleaned
- 3 tablespoons soy sauce
- 1 tablespoon vinegar (rice vinegar preferred)
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 2 cloves garlic, minced
- 1-2 red chili peppers, thinly sliced (adjust to taste)
- 1 teaspoon roasted sesame seeds
- Fresh cilantro for garnish (optional)
- Salt to taste
Instructions:
- Start by soaking the black fungus in warm water for about 20 minutes or until they become soft. Rinse them in clean water, trim off any hard parts, and tear them into bite-sized pieces.
- Peel the cucumbers and cut them in half lengthwise. Use a spoon to scoop out the seeds if you prefer. Then, cut the cucumbers into bite-sized chunks.
- Bring a pot of water to a boil and blanch the black fungus for about 1-2 minutes. Drain and set aside to cool.
- In a small bowl, combine soy sauce, vinegar, sesame oil, sugar, minced garlic, and sliced red chili peppers to create the dressing. Stir well until the sugar is dissolved.
- In a large mixing bowl, combine the cucumber pieces and blanched black fungus. Pour the dressing over the vegetables and toss to coat evenly.
- Taste and adjust the seasoning with salt if needed. Let the salad sit for about 10 minutes to allow the flavors to meld.
- Garnish with roasted sesame seeds and fresh cilantro before serving.
Enjoy your fresh and spicy cucumber salad, perfect as a side dish or a light, healthy snack!
