mixing ears

Wood Ear and Black Fungus Salad: A Versatile Recipe Guide

Wood ear and black fungus salad, a refreshing and nutritious dish, is beloved for its crunchy texture and versatility. Here’s a simple yet flavorful guide to preparing it.

Ingredients:

- 50g dried wood ear mushrooms

- 50g dried black fungus

- 1 cucumber, julienned

- 1 carrot, shredded

- 2 cloves garlic, minced

- 1 tbsp soy sauce

- 1 tsp vinegar

- 1 tsp sesame oil

- A pinch of sugar and salt

Steps:

1. Soak the Fungi: Rinse dried wood ear and black fungus, then soak in warm water for 20-30 minutes until soft. Remove stems, tear into bite-sized pieces, and blanch in boiling water for 1 minute. Drain and set aside.

2. Prepare Vegetables: Julienne cucumber and carrot. Toss with a pinch of salt to soften slightly, then squeeze out excess water.

3. Make the Dressing: Mix soy sauce, vinegar, sesame oil, sugar, minced garlic, and a little hot water (optional) until well combined.

4. Combine: In a large bowl, mix the blanched fungi, cucumber, and carrot. Pour the dressing over and toss gently. Garnish with sesame seeds or cilantro if desired.

Tips: For a spicy kick, add chili oil or fresh chili. Adjust seasoning to taste—some prefer a tangy twist with extra vinegar or a savory depth with oyster sauce. This salad pairs well with grilled meats or as a light standalone dish, perfect for warm weather. Enjoy its crisp, umami-rich flavors in just 15 minutes!