Wood Ear Mushroom Salad

Ingredients

• Dried Black Fungus

  1 ⁵⁄₁₆ cup or 21g

• Garlic

  Raw

  1 clove or 3g

• Red peppers

  Hot chili, raw

  ½ pepper or 23g

• Black Vinegar

  Lee Kum Kee Brand

  ½ tbsp or 8g

• Soy sauce

  Regular sodium, Shoyu

  ⁵⁄₁₆ tsp or 2g

• Sugar

  White, granulated sugar

  ⁵⁄₁₆ tsp or 1g

• Sesame oil

  Salad or cooking

  ⁵⁄₁₆ tsp or 1g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

Directions

1. Soak the dried mushroom ears into warm water. 30min max 2h.
2. In a medium-sized pot, cook the wood ears in boiling water for 3-4 minutes. Drain and rinse under cold running water to cool them completely. If you cool them off into iced water, they remain more crunchy. Set aside and let any excess water drain off. You can also use a salad spinner to get rid of the excess water.
3. In a large bowl, mix together the garlic, peppers, vinegar, light soy sauce, sugar, and sesame oil until the sugar dissolves. Next, add the wood ears and mix well. Cover and let marinate in the refrigerator for 30 minutes. Make sure to stir and mixture again before serving, as the sauce tends to settle to the bottom. Plate and garnish with the chopped scallion and/or cilantro.

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