Home-style · Vegetarian

Wood Ear Mushroom Salad

Name: Wood Ear Mushroom Salad
Prep time: 70 min
Cook time: 8 min
Total time: 78 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 20 g dry wood ear mushrooms; 2 pieces garlic cloves, minced; 1 tbsp light soy sauce; 1.5 tbsp rice vinegar; 1 tsp sesame oil; 0.5 tsp sugar; 1 pieces small red chilli, optional

凉拌木耳 · Liáng bàn mù ěr

Cooked wood ear mushrooms dressed with garlic and vinegar. The stated preparation time includes a short refrigerated soak.

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Prep70 min

Cook8 min

Serves2

DifficultyEasy

Wood Ear Mushroom Salad — AI-generated dish reference, not a photo — AI-generated dish reference · not a photograph · China Table · AI-generated · Original AI illustration

Recipe guide · not yet kitchen-testedAI-assisted editorial draft. Timing depends on your stove, pan, and ingredient size. Use the doneness checks below.

Let’s get cooking

01
Soak cold and briefly
Rinse dried mushrooms under clean running water. Cover with cool water in a clean container and refrigerate about 1 hour until expanded; never leave at room temperature overnight.
02
Clean and boil
Discard soaking water. Discard any slimy or unusually smelling mushrooms; trim tough bases and rinse, then boil in fresh water for at least 5 minutes until fully cooked.
03
Cool safely
Drain and briefly rinse with clean drinking water to cool. Drain well; keep refrigerated while mixing dressing.
04
Dress to serve
Mix garlic, soy sauce, vinegar, sesame oil, sugar and optional sliced chilli. Toss with cooked mushrooms and serve promptly.

A little kitchen wisdom

Prepare only what you need. Acidic dressing cannot make unsafe soaking practices safe.

Can’t find an ingredient?

Dry wood ear mushrooms: Use fresh cultivated wood ear mushrooms from a reliable seller; clean and boil thoroughly without soaking.

Cook safely

Soak dried wood ear mushrooms in cool water in the refrigerator for about 1 hour, use promptly and discard the soaking water. Never soak overnight at room temperature. Boil rehydrated mushrooms for at least 5 minutes before dressing.

Centre for Food Safety guidance ↗