Wood ear mushroom salad

Explore the umami flavors of wood ear mushrooms in this refreshing salad bursting with vibrant colors and tantalizing textures.

Ingredients:

• 2 cups dried wood ear mushrooms (about 70g)
• 1 tablespoon chili oil
• 2 teaspoons minced fresh ginger
• 1 teaspoon minced garlic
• 1 teaspoon sesame oil
• 1 teaspoon chili-bean sauce or sambal oelek (see Tip)
• 1 ½ tablespoons reduced-sodium soy sauce
• 1 ½ tablespoons thick soy sauce or dark soy sauce (see Tip)
• 2 teaspoons black vinegar (see Tip)
• ½ teaspoon sugar
• ½ cup fresh cilantro, coarsely chopped

Instructions:

1. Place mushrooms in 8 cups of water and let them sit overnight.
2. When you are ready to make the salad, fill a large pot with water and bring it to a boil. Prepare a bowl of ice water next to the stove. Remove the mushrooms from the water and slice them into 3-inch pieces. Put them in the boiling water and cook for 5 minutes. Using a slotted spoon, transfer the mushrooms to the ice water. Drain and dry them off.
3. In a small pan over medium heat, warm up chili oil, ginger, garlic, and sesame oil until they begin to sizzle, for about 30 seconds. Add chili-bean sauce (or sambal oelek) and cook while stirring until it becomes aromatic, which will take around 15 seconds. Take the pan off the heat and mix in reduced-sodium soy sauce, thick (or dark) soy sauce, black vinegar, and sugar.
4. Pour the sauce into a big bowl. Add the mushrooms and cilantro, and mix well until everything is coated.

Summary:

• Calories: 223 kcal
• Fat: 19 g
• Protein: 7 g
• Carbs: 9 g
• Potassium: 480 mg
• Magnesium: 44 mg