Wood ear salad, a refreshing and crunchy appetizer, is beloved in Chinese cuisine for its simplicity and bold flavors. Here’s a classic recipe to recreate this dish at home.
Start by soaking dried wood ear mushrooms in warm water for 30 minutes until soft. Rinse thoroughly to remove any grit, then blanch in boiling water for 2 minutes. Drain and let cool, then shred the wood ears into thin strips.
For the dressing, mix 2 tablespoons of light soy sauce, 1 tablespoon of rice vinegar, 1 teaspoon of sesame oil, a pinch of sugar, and finely minced garlic. Adjust seasoning to taste—some add a dash of chili oil for heat.
Combine the shredded wood ears with thinly sliced cucumber and red bell pepper for extra color and crunch. Toss gently with the dressing, then garnish with toasted sesame seeds and chopped cilantro.
Chill for 15 minutes before serving to let the flavors meld. This dish is not only light and healthy but also a perfect balance of savory, tangy, and aromatic notes. Enjoy it as a side dish or a light snack!