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WELCOME TO COBA GRILLS HONG KONG

WELCOME TO COBA GRILLS HONG KONG

How To Prepare Wood Ear Mushroom Salad ?

Preparation: 

Preparation time: 20

Cooking time: 10 min

Serving: 4

Ingredients:

     0.5 oz (14 g) dried wood ear mushrooms (yield 2 cups once rehydrated)

     2 cloves garlic, grated

     1 Fresno pepper, sliced (or other chili 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 cilantro, coarsely chopped, for garnish (Optional)

Instructions:

  1. 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.
  2. Bring a pot of water to a boil. Add wood ear mushrooms and cook for 3 to 4 minutes until tender. Drain and rinse the mushrooms with cold water, drain again, and place into a medium bowl. Add the chili pepper (if using).
  3. Combine garlic, light soy sauce, black rice vinegar, sugar, and salt in a small bowl. Stir to mix well.
  4. Heat peanut oil in a small skillet 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.
  5. Combine the sauce and wood ear mushrooms in a bowl and toss a few times.
  6. Garnish with cilantro and serve as a cold appetizer.

 Posted by Coba Grills, and we thank Omnivore's Cookbook for this delicious recipe and the recipe link https://omnivorescookbook.com/wood-ear-mushroom-salad