π About This Recipe
This refreshing, vibrant salad is a staple of Sichuan cold appetizers, celebrated for its unique 'crunch-snap' texture and bold, umami-rich dressing. The wood ear mushrooms act as a perfect canvas for the complex interplay of aged Chinkiang vinegar, toasted sesame, and the gentle heat of Sichuan peppercorns. It is a nutritional powerhouse of plant-based fiber and minerals, offering a sophisticated balance of tart, spicy, and savory notes that awaken the palate.
π₯ Ingredients
Main Ingredients
- 50 grams Dried Wood Ear Mushrooms (about 2 cups once rehydrated)
- 1/2 English Cucumber (deseeded and sliced into half-moons)
- 1/4 cup Red Bell Pepper (thinly julienned for color)
- 1/2 cup Fresh Cilantro (roughly chopped)
The Signature Dressing
- 4 cloves Garlic (minced very finely)
- 3 tablespoons Chinkiang Black Vinegar (or balsamic vinegar if unavailable)
- 2 tablespoons Light Soy Sauce (for saltiness and umami)
- 1-2 tablespoons Sichuan Chili Oil (include some flakes for texture)
- 1 teaspoon Toasted Sesame Oil (for nutty aroma)
- 1 teaspoon Granulated Sugar (to balance the acidity)
- 1/4 teaspoon Toasted Sichuan Peppercorn Powder (optional, for a numbing sensation)
Garnish
- 1 teaspoon Toasted White Sesame Seeds
- 2 stalks Scallions (thinly sliced on a bias)
- 1 Bird's Eye Chili (thinly sliced, optional for extra heat)
π¨βπ³ Instructions
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1
Place the dried wood ear mushrooms in a large bowl and cover with plenty of warm water. Let them soak for at least 30 minutes until they have expanded significantly and feel soft yet springy.
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2
Once rehydrated, rinse the mushrooms thoroughly under cold running water to remove any grit or sediment trapped in the folds.
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3
Inspect the mushrooms and use kitchen shears or a knife to trim off the hard, woody 'root' nub where the mushroom was attached to the wood.
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4
Tear the larger mushroom pieces into bite-sized, uniform fragments. This ensures they cook evenly and are easy to eat.
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5
Bring a medium pot of water to a rolling boil. Add the mushrooms and blanch them for exactly 3 minutes. This removes any raw earthy scent and ensures food safety.
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6
Prepare an ice bath while the mushrooms boil. Immediately drain the mushrooms and plunge them into the ice water to stop the cooking process and lock in that signature 'snap' texture.
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7
Drain the chilled mushrooms very well. Use a clean kitchen towel or paper towels to pat them dry; excess water will dilute the delicious dressing.
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8
In a small mixing bowl, whisk together the minced garlic, black vinegar, soy sauce, chili oil, sesame oil, sugar, and Sichuan peppercorn powder until the sugar is fully dissolved.
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9
In a large salad bowl, combine the dried mushrooms, sliced cucumber, and red bell pepper.
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10
Pour the dressing over the vegetables and toss vigorously to ensure every crevice of the wood ear is coated in the sauce.
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11
Add the fresh cilantro and half of the scallions, tossing gently one last time to incorporate.
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12
Let the salad sit for 10-15 minutes at room temperature or in the fridge. This 'marinating' time allows the mushrooms to absorb the vinegar and spice.
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13
Transfer to a serving platter and garnish with the remaining scallions, toasted sesame seeds, and fresh chili slices if using.
π‘ Chef's Tips
Always use Chinkiang (black) vinegar for the most authentic flavor; its malty, smoky profile is irreplaceable. If you are in a rush, use hot water for soaking, but cold water soaking for 2 hours yields the best, crunchiest texture. Don't skip the blanching step; even though they are fungi, wood ears need a quick boil to soften the fibers slightly for digestion. Make sure the mushrooms are very dry before adding the dressing, otherwise the sauce won't cling to the slick surface of the fungi.
π½οΈ Serving Suggestions
Serve alongside a steaming bowl of Dan Dan noodles for a classic Sichuan meal. Pairs beautifully with a crisp, dry Riesling to cut through the chili oil heat. Use as a refreshing side dish for rich, fatty meats like braised pork belly (Hong Shao Rou). Serve chilled as part of a multi-course dim sum or appetizer spread. Accompany with a simple bowl of jasmine rice for a light, plant-based lunch.