sichuan wood ear fungus

wood ear fungus is exactly not the most attractive ingredient to use. but for some reason, it’s a very popular cold appetizer dish in china. we like it because of its texture. it stays crunchy even after cooking. this dish, however, doesn’t require any cooking. so it’s something simple to make and refreshing to eat on a hot summer day.

wood ear fungus 1/2 cup
chinkiang vinegar/ black vinegar 3 tbsp
light soy sauce 2 tbsp
sesame oil 1 tbsp
water 3 tbsp
ground white pepper 1 pinch
coriander 1 tbsp chopped
garlic 1/2 clove chopped
chili 1 chopped

  • rinse the dried wood ear fungus
  • rehydrate the fungus with 2 cups of hot water, at least 30 min, until they become soft and crunchy again
  • strain, gently wash away the sand and impurities
  • strain, and put aside
  • to make the sauce, mix all the seasonings and herbs together
  • pour the sauce into the wood ear fungus, mix well
  • refrigerate for at least 1 hr before served
soak the dried wood ear fungus in hot water for at least 30 min

soak the dried wood ear fungus in hot water for at least 30 min

rehydrated wood ear fungus should be softer and crunchy

rehydrated wood ear fungus should be softer and crunchy

mix well with the sauce

mix well with the sauce

served cold

served cold

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2 responses to “sichuan wood ear fungus

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