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 annosta
Cuisine: chinese
Ingredients: 20 g dried wood ear mushroom; 1 kpl cucumber julienned; 1 kpl carrot julienned; 2 kynsi garlic finely minced; 15 g cilantro roughly chopped; 3 rkl light soy sauce; 2 rkl chinese black vinegar; 1 rkl toasted sesame oil; 1 tl granulated sugar; 0,5 tl red chili flakes (valinnainen); 1 tl toasted sesame seeds (valinnainen)

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.

Alkuperäinen resepti: Forkin

Kokonaisaika: 50 min
Annoksia: 4
Vaikeustaso: Helppo

Allergeenitiedot: saattaa sisältää seuraavia: gluteeni, seesami ja soija. Tarkista aina ainesosien pakkaukset, jos sinulla on allergia.

Esivalmistelut

Ainesosat

20 gdried wood ear mushroom
1 kplcucumber, julienned
1 kplcarrot, julienned
2 kynsigarlic, finely minced
15 gcilantro, roughly chopped

dressing

3 rkllight soy sauce
2 rklchinese black vinegar
1 rkltoasted sesame oil
1 tlgranulated sugar
0,5 tlred chili flakes(valinnainen)

garnish

1 tltoasted sesame seeds(valinnainen)

Välineet

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

Valmistusohje

Vaihe vaiheelta

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.
Noin 30 min
Kokin vinkki: 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.
Noin 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.
Noin 2 min
Kokin vinkki: 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.
Noin 3 min
5
Bring a small pot of water to a rolling boil. Add the cleaned mushrooms and blanch for 2 minutes.
Noin 3 min
Kokin vinkki: 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.
Noin 2 min
Kokin vinkki: 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.
Noin 2 min
Kokin vinkki: 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.
Noin 1 min
9
Pour the dressing over the salad and toss gently until everything is evenly coated.
Noin 1 min
10
Transfer to a serving dish and sprinkle with toasted sesame seeds for garnish, if using. Serve immediately or chilled.
Noin 1 min
Kokin vinkki: For best flavor, you can let the salad marinate in the refrigerator for 15-20 minutes before serving.

Säilytä hyvänä

Säilytys

Store in an airtight container in the refrigerator.

Uudelleenlämmitys

This salad is best served chilled or at room temperature.