Well, you don’t see this dish everyday! It’s weird-looking and not particularly appealing at first glance, but this wood ear mushroom salad dish is literally on every menu in China.
One of Our Favorite Mushrooms
I wouldn’t have dared to share this Wood Ear Mushroom Salad recipe a few years back, as very few people outside of Asia know what this ingredient is. But now that we’ve included wood ears in many of our popular recipes from the past few years—like Moo Shu Pork, Moo Shu Chicken, and Chicken with Garlic Sauce—we’re going whole hog on you all with this delicious wood ear appetizer.
I love wood ears and eat them all the time. In my opinion, the wood ear in my Braised Chicken with Mushrooms are the best part of the dish. The wood ear mushroom itself has little taste on its own, but it does have a kind of crunchy texture which is quite unique and pleasant.
Also, one of the best reasons to enjoy a few wood ears is for its health benefits. Here’s a true story: our neighbor’s dog, Brooklyn, had a serious blood disease, and his veterinarian told my neighbor that Brooklyn only had a couple of months to live. BUT the good news is, Brooklyn is still with us, because my neighbor put him on a pill that’s made of what he described as “some kind of black fungus that grows on dead tree trunks.”
Of course, it made all the sense to me. In Traditional Chinese Medicine (TCM) books, I’ve read that wood ears can act like purifiers in the human body. They help clean your insides, including the digestive system and blood. They can help to improve energy and immune function, but the most appealing benefit to everyone is that they supposedly help to delay signs of aging!
Before I get myself into trouble by saying too much, feel free to turn to Google to read about all of wood ears’ benefits in detail!
This wood ears dish is a perfect side-dish to make year around. It’s fast and easy, and with its tangy flavor and crunchy texture, it’s actually very refreshing when the weather’s warm. It’s also a great dish to customize to your liking–for example, add a dash of Sichuan peppercorn oil or use our Homemade Chili Oil to add an extra kick.
Notes on Preparing Dried Wood Ears
Just a few things to remember:
- You should always use store-bought, dried wood ears (don’t try to forage for them yourself).
- Wood ear mushrooms must be cooked before consumption. Now’s not the time to pilot your raw foods diet.
- Don’t soak wood ears for more than 2-3 hours. They reconstitute in a relatively short amount of time.
- After soaking, trim off the tough stem area and wash thoroughly.
- Like anything that’s “good for you,” Traditional Chinese Medicine recommends pretty much everything in moderation.
Recipe Instructions
In a medium-sized pot, cook the rehydrated wood ears in boiling water for 3-4 minutes.
Drain and rinse under cold running water to cool them completely. Set aside and let any excess water drain off. You can also use a salad spinner to get rid of the excess water.
In a large bowl, mix together the garlic, fresh red chili peppers, Chinese black vinegar, light soy sauce, sugar, and sesame oil until the sugar dissolves. Next, add the wood ear mushrooms and mix well. Cover and let marinate in the refrigerator for 30 minutes.
Make sure to stir and mixture again before serving, as the sauce tends to settle to the bottom. Plate and garnish with the chopped scallions (and/or cilantro).
Serve your wood ear mushroom salad as a side dish or appetizer!
Wood Ear Mushroom Salad
Ingredients
- 4 cups rehydrated wood ears (trimmed and washed)
- 3 cloves garlic (finely chopped)
- 1-2 fresh red chili peppers (deseeded and chopped, optional)
- 1½ tablespoons Chinese black vinegar
- 1 tablespoon light soy sauce
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1 tablespoon finely chopped scallions (and/or cilantro)
Instructions
- In a medium-sized pot, cook the wood ears in boiling water for 3-4 minutes. Drain and rinse under cold running water to cool them completely. Set aside and let any excess water drain off. You can also use a salad spinner to get rid of the excess water.
- In a large bowl, mix together the garlic, peppers, vinegar, light soy sauce, sugar, and sesame oil until the sugar dissolves. Next, add the wood ears and mix well. Cover and let marinate in the refrigerator for 30 minutes. Make sure to stir and mixture again before serving, as the sauce tends to settle to the bottom. Plate and garnish with the chopped scallion and/or cilantro.
nutrition facts
Yesterday, for the first time in my life, I had Black Fungus salad. I ordered it solely because of the name and I couldn’t believe how delicious it was. I began asking myself if this was the best thing I had ever tasted. So I googled recipes which brought me here. Can’t wait to try your recipe.
If you are ever in Corvallis, Oregon, go to the Yummy Yummy restaurant. Everything there is good–easily the best Chinese restaurant in this small town–but order the Black Fungus Salad off the dim sum menu. You won’t regret it. (Theirs is pretty spicy, so if you can ask them to cut back on the heat if you like.)
Thank you for the suggestion, will definitely do that one day :-)
Hi! Excited to try this with some left over wood ear I have. I’m just wondering, the wood ear has been in the freezer for a year after rehydrating. I accidentally overestimated how much I would need and it’s just been sitting there since. Is this still safe to eat?
Don’t eat it, Mish, it’s not safe at this point and not worth the risk.
Yum. Easy too. I couldn’t find red chiles so I used some red bell pepper and one bird’s eye chili – quite a kick!
Nice! Thank you for reminding me to make this dish soon.
I’m making this today! I did forage my own mushrooms but I have been doing that for years. I wanted to ask if I should use roasted sesame oil or plain. I think I’ll use plain this time because I’m unsure.
Hi Becca, the sesame oil in our recipes is always toasted sesame oil :-)
Hi Judy, I have been enjoying your recipes. I’m a Singaporean living abroad for nearly 10 years now and your recipes just take me right home, thank you! I have a question – how long does this salad store for? I’m wondering if I could make a bigger batch to enjoy over the week.
Glad you enjoyed the recipe, Mel, but don’t make a large batch and eat it over a week. I know you would keep it refrigerated. It’s just that I have heard some not so good stories about eating woodears that have been left out for too long :-/
Made this recipe with fresh wood ears, boiled them for three minutes, and braised them for about 5 minutes in oil, garlic, and Shaoxing wine. Tasted amazing!
Thank you so much for trying our recipe, Max :-)
“Black fungus that grows on dead tree trunk” sounds like Chaga mushroom. Chaga is considered as ‘fungus’ But I love the recipe. Thank you so much!
You are so welcome, Irina. This mushroom is very healthy for you :-)