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Wood Ear Mushroom Salad
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.

Ingredients
Directions
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.
Tips
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.
Tips
Black vinegar (chingkiang) has a rich, smoky flavor. Balsamic or sherry vinegars can be used as a swap.
Tips
To make ahead: Refrigerate for up to 2 days.
Nutrition Facts
Serving Size: 1/2 cup
Per Serving:
58 calories; protein 0.7g; carbohydrates 6.1g; dietary fiber 1.4g; sugars 2.7g; fat 3.1g; saturated fat 0.4g; vitamin a iu 90IU; vitamin c 0.5mg; folate 0.9mcg; calcium 51.3mg; iron 0.5mg; magnesium 2.1mg; potassium 18.8mg; sodium 282.6mg.
Exchanges:
1 fat, 1/2 vegetable
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