Chilled Wood Ear Salad with Black Vinegar and Chili Oil

What you need

• 25 g (1 oz) dried wood ear mushrooms
• 2 tbsp Chinese black vinegar
• 1 tbsp light soy sauce
• 1 tsp granulated sugar
• 2 cloves garlic, finely minced
• 1 tsp toasted sesame oil
• 1 1/2 tsp chili oil, more to taste
• 1 stalk scallion, thinly sliced
• 1 handful cilantro, roughly chopped

Method

Restated from the original video

1. 1

   Cover the wood ear with plenty of cold water and soak until fully expanded and soft, 30 min.

2. 2

   Rinse well in several changes of water, rubbing the folds to remove dirt. Cut off any hard knobby bits at the base and tear large pieces into bite-size.

3. 3

   Boil the wood ear in a pot of water for 2 min. Drain, rinse under cold water and shake off as much water as you can.

4. 4

   Stir the vinegar, soy sauce, sugar, garlic and sesame oil in a large bowl until the sugar dissolves.

5. 5

   Add the wood ear, chili oil, scallion and cilantro and toss to coat.

6. 6

   Chill for 20-30 min. Toss again before serving cold.

Imported from cookwithdana.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.