Wood Ear Mushroom Salad
Wood Ear Mushroom Salad has a refreshing taste and nutrient-rich, especially suitable for summer consumption.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
- 20g Black Wood Ear Mushrooms Fungus
- 2 tablespoons garlic finely minced
- 1 Dried chili minced
- 1 tablespoon Coriander minced
- 1 teaspoon Sichuan peppercorn
- 2 tablespoons light soy sauce
- 1 tablespoon vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 teaspoon cooked white sesame
- 1 tablespoon olive oil
Take one cup of warm water in a bowl and soak the black fungus in it for about 3 hours. Then wash the black fungus and tear it into small pieces.
Heat a wok with water and cook until boiling. Add the fungus to the boiling water and cook for 2-3 minutes. Then transfer the fungus in a bowl and let it cool.
Drain off the remaining oil and clean the wok. And heat the wok with olive oil, and stir-fry Sichuan peppercorn until fragrant.
Filter the Sichuan peppercorn and pour the oil in another bowl. Add the garlic, chili, light soy sauce, vinegar, sugar and salt to make the seasoning sauce.
Pour the seasoning sauce on the black fungus, and sprinkle the sesame oil on it. Then mix it with coriander and white sesame. Serve.