How to Prepare Wood Ear Mushroom Salad?

Preparation: 

·       Preparation time: 20

·       Cooking time: 10 min

·       Serving: 4

Ingredients:

·       0.5 oz (14 g) dried wood ear mushrooms (yield 2 cups once rehydrated)

·       2 cloves garlic, grated

·       1 Fresno pepper, sliced (or other chili pepper of your choice) (Optional)

·       1 tablespoon light soy sauce

·       1 tablespoon Chinkiang vinegar

·       1 teaspoon sugar

·       1/8 teaspoon salt

·       1 tablespoon peanut oil (or vegetable oil)

·       1 teaspoon Sichuan peppercorn

·       1/4 cup cilantro, coarsely chopped, for garnish (Optional)

Instructions:

1.    Combine wood ear mushrooms with 3 cups of warm water in a large bowl. Rehydrate until they soften, 20 minutes or so. Gently rinse the mushrooms with tap water. Remove the tough ends from the mushrooms and tear them into small, bite-size pieces.

2.    Bring a pot of water to a boil. Add wood ear mushrooms and cook for 3 to 4 minutes until tender. Drain and rinse the mushrooms with cold water, drain again, and place into a medium bowl. Add the chili pepper (if using).

3.    Combine garlic, light soy sauce, black rice vinegar, sugar, and salt in a small bowl. Stir to mix well.

4.    Heat peanut oil in a small skillet until warm. Add Sichuan peppercorn. Cook until you can smell a strong fragrance, 2 to 3 minutes. Turn off the heat. Remove and discard all the peppercorns with a slotted spoon. Immediately and carefully pour the hot oil into the small bowl with the soy sauce-based mixture. Mix well.

5.    Combine the sauce and wood ear mushrooms in a bowl and toss a few times.

6.    Garnish with cilantro and serve as a cold appetizer — perfect to enjoy on a warm evening alongside grilled dishes using the coperchio lotus grill.