Wood Ear and Cilantro Salad
Rehydrated wood ear mushrooms are tossed with fresh cilantro, sliced chilies, and a bright garlic-vinegar dressing for a crunchy, cooling salad popular in Chinese home cooking.
Ingredients
- 1 oz dried wood ear mushrooms (black fungus), rehydrated, trimmed
- 1/2 cup fresh cilantro, roughly chopped
- 2 fresh red or green chili (such as Fresno or serrano), thinly sliced
- 4 cloves garlic cloves, minced
- 2 tbsp Chinese black vinegar (or rice vinegar)
- 2 tbsp gluten-free soy sauce (tamari)
- 2 tsp toasted sesame oil
- 1 tsp granulated sugar
- 1/2 tsp kosher salt
Instructions
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1
Place 1 oz rehydrated, trimmed dried wood ear mushrooms (black fungus) in a large bowl and cover with boiling water. Soak for 15-20 minutes until fully rehydrated and pliable. Drain, rinse, and pat dry. Trim off any tough woody stems and tear any very large pieces into bite-sized pieces.
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2
In a small bowl, whisk together 4 cloves minced garlic cloves, 2 tbsp Chinese black vinegar (or rice vinegar), 2 tbsp gluten-free soy sauce (tamari), 2 tsp toasted sesame oil, 1 tsp granulated sugar, and 1/2 tsp kosher salt.
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3
In a large bowl, combine the rehydrated wood ear mushrooms, 1/2 cup roughly chopped fresh cilantro, and 2 thinly sliced fresh red or green chili (such as Fresno or serrano).
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4
Pour the dressing over the salad and toss well to coat. Taste and adjust seasoning. Serve immediately or chill for up to 30 minutes before serving.