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Chinese-Style Wood Ear Mushroom Salad with Soy Sauce

Round out your favorite meals with a tasty mushroom salad. This Chinese-style wood ear mushroom salad can be served alongside a main dish or on its own. You can use the mushrooms fresh or dried — if dried, use half the amount and soak them in warm water for an hour first. Dress the salad with the sauce right before serving; otherwise the bell pepper releases its juice, thins the sauce, and the flavor suffers.

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Mushroom salad with soy sauce according to Chinese
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 27 % 7 g
Fats 27 % 7 g
Carbohydrates 46 % 12 g
123 kcal
GI: 92 / 0 / 8
    1. Clean the mushrooms, cut them into large pieces, boil in boiling water for 3 minutes, drain in a colander, and rinse under running water. 2. Wash the bell pepper, remove the seeds, and cut it into strips. 3. In a small bowl, make the sauce: combine the soy sauce, vinegar, and sesame oil, add the sugar, and stir. 4. Coarsely chop the almonds and finely chop the cilantro. 5. In a deep salad bowl, combine the mushrooms and pepper, pour over the sauce, sprinkle with the almonds and cilantro, and toss. Serve right away. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Sweet pepper - 27  kcal/100g
  • Almonds nuts - 609  kcal/100g
  • Soy sauce - 51  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Wine vinegar (3%) - 9  kcal/100g
  • Vinegar 9% - 11  kcal/100g
  • Balsamic vinegar - 88  kcal/100g
  • Apple vinegar - 14  kcal/100g
  • Vinegar - 11  kcal/100g
  • Coriander greens - 25  kcal/100g
  • Sesame oil - 899  kcal/100g
  • Wood mushrooms - 91  kcal/100g

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