Recipe Cuisine: Chinese
Theme: Meat-Free Marvels
Wood ear mushroom salad
By: Mario Oliveros
Ingredients
- 50g wood ear mushroom
- 2 minced garlic cloves
- A quarter of a coriander bunch
- 1 thinly sliced red chili
- 1 tablespoon of toasted sesame seeds
- 1.5 tablespoon soy sauce
- 1 tablespoon black vinegar
- 1 teaspoon of ground Sichuan pepper
- 1 teaspoon of sesame seed oil
- 1 spring onion thinly sliced
- 1 teaspoon of caster sugar
Product used in recipe
- LEE KUM KEE - PREMIUM SOY SAUCE
Method
- Soak your wood ear mushroom for 1 hour. Then trim all the tough stems. Then blanch in boiling water for 2 minutes. Drain and run some cold water through until cool down. Let them sit in a sieve draining as much as possible while you prepare the rest of the ingredients.
- Finely mince your garlic, thinly slice your chili and spring onion, and pick your coriander leaves. Set aside.
- For the sauce you are going to mix the soy sauce, black vinegar, sugar, ground Sichuan pepper and sesame seed oil. Mix well until the sugar is dissolved. Then you can add your sesame seeds, crushed garlic, chili and spring onion to infuse your sauce.
- Once you are ready to serve, mix the sauce with your cooked mushroom and mix through the coriander leaves. You may want to keep a couple of coriander leaves for garnish and there you go, ready to enjoy a traditional Chinese delicacy!
