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:
- 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.
- 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).
- Combine garlic, light soy sauce, black rice vinegar, sugar, and salt in a small bowl. Stir to mix well.
- 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.
- Combine the sauce and wood ear mushrooms in a bowl and toss a few times.
- 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