SaladAppetizerSide Dish

Wood Ear Mushroom Salad

Name: Wood Ear Mushroom Salad
Prep time: 15 min
Cook time: 5 min
Total time: 50 min
Yield: 4 portioner
Cuisine: chinese
Ingredients: 20 g dried wood ear mushroom; 1 stk. cucumber julienned; 1 stk. carrot julienned; 2 fed garlic finely minced; 15 g cilantro roughly chopped; 3 spsk. light soy sauce; 2 spsk. chinese black vinegar; 1 spsk. toasted sesame oil; 1 tsk. granulated sugar; 0,5 tsk. red chili flakes (valgfrit); 1 tsk. toasted sesame seeds (valgfrit)

A refreshing and crisp Chinese-style salad featuring chewy wood ear mushrooms in a savory, tangy vinaigrette. Julienned carrots and cucumber add a pleasant crunch, making this a perfect light appetizer or side dish.

En original opskrift af Forkin

Tid i alt: 50 min.
Portioner: 4
Sværhedsgrad: Nem

Allergenoplysninger: kan indeholde gluten, sesam og soja. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

20 gdried wood ear mushroom
1 stk.cucumber, julienned
1 stk.carrot, julienned
2 fedgarlic, finely minced
15 gcilantro, roughly chopped

dressing

3 spsk.light soy sauce
2 spsk.chinese black vinegar
1 spsk.toasted sesame oil
1 tsk.granulated sugar
0,5 tsk.red chili flakes(valgfrit)

garnish

1 tsk.toasted sesame seeds(valgfrit)

Udstyr

small pot · large bowl · colander · cutting board · knife · whisk · small bowl

Fremgangsmåde

Trin for trin

1
Place the dried wood ear mushrooms in a large bowl and cover them completely with warm water. Let them soak for about 30 minutes, or until they are fully rehydrated and soft.
Ca. 30 min.
Kokkens note: Using warm water helps the mushrooms rehydrate faster and more evenly than cold water.
2
While the mushrooms are soaking, prepare the vegetables by julienning the cucumber and carrot, mincing the garlic, and chopping the cilantro.
Ca. 10 min.
3
In a small bowl, combine the light soy sauce, Chinese black vinegar, toasted sesame oil, granulated sugar, and optional red chili flakes. Whisk until the sugar is fully dissolved to create the dressing.
Ca. 2 min.
Kokkens note: Make the dressing ahead of time to allow the flavors to meld together.
4
Drain the rehydrated mushrooms and rinse them well under cold water. Trim off and discard any tough, woody parts, usually found at the base.
Ca. 3 min.
5
Bring a small pot of water to a rolling boil. Add the cleaned mushrooms and blanch for 2 minutes.
Ca. 3 min.
Kokkens note: Blanching ensures the mushrooms are cooked through and gives them a pleasant, slightly crunchy texture.
6
Immediately drain the blanched mushrooms and transfer them to a bowl of ice water for one minute to stop the cooking process. Drain them thoroughly.
Ca. 2 min.
Kokkens note: The ice bath is key to keeping the mushrooms' texture firm and chewy.
7
Tear any larger mushrooms into smaller, bite-sized pieces with your hands.
Ca. 2 min.
Kokkens note: Tearing instead of cutting gives the mushrooms a more rustic texture that holds the dressing well.
8
In a large mixing bowl, combine the prepared mushrooms, julienned carrot, julienned cucumber, minced garlic, and chopped cilantro.
Ca. 1 min.
9
Pour the dressing over the salad and toss gently until everything is evenly coated.
Ca. 1 min.
10
Transfer to a serving dish and sprinkle with toasted sesame seeds for garnish, if using. Serve immediately or chilled.
Ca. 1 min.
Kokkens note: For best flavor, you can let the salad marinate in the refrigerator for 15-20 minutes before serving.

Bevar den gode smag

Opbevaring

Store in an airtight container in the refrigerator.

Genopvarmning

This salad is best served chilled or at room temperature.