The mild flavor of deliciously soft (but still surprisingly crunchy) wood ear mushrooms is a perfect canvas for the vinegary marinade in this healthy salad. This recipe uses dried wood ears, so make sure you soak them overnight the day before. Source: EatingWell Magazine, March 2019

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Soak mushrooms in 8 cups water overnight.

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  • When ready to prepare salad, put a large pot of water on to boil. Set a large bowl of ice water near the stove. Drain the mushrooms and cut into 3-inch pieces. Add to the boiling water and cook for 5 minutes. Transfer with a slotted spoon to the ice water. Drain and pat the mushrooms dry.

  • Heat chili oil, ginger, garlic and sesame oil in a small skillet over medium heat until starting to sizzle, about 30 seconds. Add chili-bean sauce (or sambal oelek) and cook, stirring, until fragrant, about 15 seconds. Remove from heat and whisk in reduced-sodium soy sauce, thick (or dark) soy sauce, black vinegar and sugar.

  • Transfer the sauce to a large bowl. Add the mushrooms and cilantro and stir to coat.

Tips

Tips: Chili-bean sauce is a spicy, salty condiment made from chiles, fermented broad beans, soybeans, rice or wheat and spices. It's used extensively in Sichuan cooking. Sambal oelek, a mix of chiles, brown sugar and salt, is a reasonable substitute.

Dark soy sauce (sometimes called black soy sauce) is thicker than regular soy sauce, with a touch of sweetness. Thick soy sauce is similar, but gets a stickier texture and its sweetness from molasses. In a pinch combine equal parts regular soy sauce and molasses as an alternate for either.

Black vinegar (chingkiang) has a rich, smoky flavor. Balsamic or sherry vinegars can be used as a swap.

To make ahead: Refrigerate for up to 2 days.

Nutrition Facts

58 calories; 3.1 g total fat; 0.4 g saturated fat; 283 mg sodium. 19 mg potassium; 6.1 g carbohydrates; 1.4 g fiber; 3 g sugar; 0.7 g protein; 90 IU vitamin a iu; 1 mg vitamin c; 1 mcg folate; 51 mg calcium; 1 mg iron; 2 mg magnesium;

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