Salad

Wood Ear Mushroom Salad

Springy wood ear mushrooms in a chilled garlic-vinegar dressing with cilantro, sesame oil, and chili oil.

What you’ll need

• dried wood ear mushrooms: 35 g
• garlic: 18 g
• cilantro: 35 g
• soy sauce: 40 ml
• Chinkiang vinegar: 60 ml
• sesame oil: 25 ml
• sugar: 12 g
• chile oil: 20 ml

How to make it

1. Cover the dried wood ears with plenty of cold water for 30 minutes. Do not soak overnight at room temperature; if a longer soak is necessary, keep the mushrooms refrigerated.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.