Wood Ear or Black Fungus are both very strange words to describe such a beautiful ingredient. It is used in many vegetarian/vegan dishes in the Chinese culture and its packed full of protein, fibre, vitamins and minerals! It's got a slightly crunchy texture and its so easy to prepare. It can be kept (dry) at the back of your cupboard and is really handy when you really don't have anything in the fridge!
This dish has a mild sweet and sour flavour and it is so moreish - you will definitely finish the plate (like my husband and I did!)
This recipe is Part 1 of my Cold Appetiser Trio - be sure to check the others too!
Part 2: Korean Bean Sprout Salad
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Chinese Wood Ear (Black Fungus) Salad
Serves: 4
Preparation Time: 25 mins
Ingredients
60g Dehydrated Wood Ear (Black Fungus)
Boiling Water
Seasoning
1 tbsp Ginger, cut into fine strips
2 tsp Chilli Flakes
2 tbsp Light Soy Sauce
1 tbsp Vegan Oyster Sauce (Mushroom Stir-Fry Sauce)
4 tbsp Rice Vinegar
2 tbsp Sesame Oil
20g Sugar
2 tbsp Sesame Seeds, roasted
1 sprig Spring Onions, finely chopped
Instructions
Add Wood Ear into a large bowl, pour enough Boiling Water over to cover. Ensure everything is submerged under water. Wait for rehydration (approximately 15-20 mins)
Whilst rehydrating, prepare Ginger and Spring Onions.
Once Wood Ear is rehydrated, drain water and rinse in cold water.
Add Wood Ear into a mixing bowl and add all seasoning ingredients (aside from Spring Onions, mix thoroughly.
Add Spring Onions and mix until combined.
Serve immediately (or chill in fridge until ready to serve).
Have you tried this recipe? Be sure to tag me on instagram @veastldn - I would love to see it!
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