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Mushroom salad in Chinese

Chinese-Style Wood Ear Mushroom Salad

A light, tasty salad — a zesty counterpoint to a hearty meal. It dresses up an everyday table just as well as a festive one. It's no accident that the Chinese like to serve wood ear mushroom salad before a heavy meal: it's good for you, too. Wood ear mushrooms (the dark, crinkly fungus you'll find dried in Asian markets) have very little flavor of their own, so Chinese cooks pair them with all sorts of ingredients to make salads that range from delicate to fiery, fragrant to refreshing. Serve this one on its own or alongside vegetable sides, grains, or meat (stewed, boiled, or fried). It's a great pick for anyone eating light or keeping it healthy.

wella

Recipe author

Composition / ingredients

Servings:

Wood ear mushrooms

100

Bell pepper

Cucumbers

Green onion

Fresh herbs

Garlic

Sugar

0.25

Sesame oil

Balsamic vinegar

Soy sauce

Oyster sauce

Ground red pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 31 % 4 g

Fats 23 % 3 g

Carbohydrates 46 % 6 g

66 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 15 min

Step 1:

Seed the bell pepper and slice it thinly. This is the base of the salad — spread it over the serving plate right away.
Step 2:

Peel, rinse, and pat the garlic dry, then mince it finely. Put it in a bowl and sprinkle with a blend of crushed peppers (ideally hot red pepper).
Step 3:

Cut the green onion into thin strips.
Step 4:

Chop the rehydrated wood ear mushrooms however you like.
Step 5:

Lightly smash the cucumber by tapping it with the flat of a knife, then cut it into large chunks.
Step 6:

Add the mushrooms and cucumber to the bowl, chop the dill, and combine everything. Sprinkle with sugar, then drizzle with the vinegar, sauces, and oil. Toss well. Pile it all on top of the pepper and sprinkle with sesame seeds. This salad is best served cold.

A few more tips: If you don't have ready-to-use wood ear mushrooms, start from the dried ones — soak them ahead for 2–3 hours (or follow the package directions), then boil them in fresh water for 10 minutes. Cover them with cold water and let them sit; once they've plumped up, blot them dry with a paper towel and they're ready. Feel free to swap the ingredients around to your taste. You can also sauté the vegetables in the oil you used for the garlic and spices, but the dish will be much higher in calories. And you don't have to use sesame oil — any oil works. When adding the sugar, go slowly and taste as you go rather than dumping it all in at once.