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Wood Ear Mushroom Salad

Deliciously Crunchy Wood Ear Mushroom Salad for a Fresh Twist

Enjoy a refreshing and healthy Wood Ear Mushroom Salad, a perfect gluten-free and vegetarian appetizer.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Chinese
Calories: 90
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 2 cups Dried Wood Ear Mushrooms Rehydrated
  • 2 cloves Garlic Grated
  • 1 medium Fresno Pepper Chopped, optional
  • 1 teaspoon Salt Adjust to taste
  • 1/4 cup Cilantro Coarsely chopped, for garnish
For the Dressing
  • 1/4 cup Light Soy Sauce Gluten-free option if needed
  • 2 tablespoons Chinkiang Vinegar Can swap with rice vinegar
  • 1 teaspoon Sugar
  • 1/4 cup Peanut Oil Or vegetable oil
  • 1 teaspoon Sichuan Peppercorn

Equipment

  • Bowl
  • pot
  • Skillet
  • mixing bowl
  • whisk

Method
 

Step-by-Step Instructions
  1. Rehydrate the dried wood ear mushrooms in a bowl with 3 cups of warm water for about 20 minutes. Rinse under cold water and tear into bite-sized pieces.
  2. Bring fresh water to a boil and cook the rehydrated mushrooms for 3–4 minutes. Drain and rinse under cold water.
  3. Mix grated garlic, light soy sauce, Chinkiang vinegar, sugar, and salt in a small bowl until dissolved.
  4. Heat peanut oil in a skillet with Sichuan peppercorns for 2–3 minutes until fragrant. Strain and add to the dressing.
  5. In a bowl, toss the cooked mushrooms with chili peppers and dressing. Mix well and let sit for a few minutes.
  6. Garnish with cilantro just before serving.

Notes

Store in an airtight container for up to 2 days. Add cilantro just before serving for freshness.