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.
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.
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.
You’ll need:
- 4 cups rehydrated wood ears, trimmed and washed
- 3 cloves of 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)
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 ear kmushrooms 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.
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
Linda Gruver says
I love wood ears! Thank you for bringing them into the spotlight, much appreciated!!
Judy says
You are very welcome, Linda.
Carol Tang says
hi judy,
i’m lucky to be able to get fresh wood ear mushrooms where i live. i assume that all i’d need to do then is just wash/rinse and spin dry them and i’m ready to go for the rest of the recipe?
love your recipes! many remind me of dishes i grew up with. your recipes are really well-written and your photos/videos are so helpful. thank you!
Shrooms says
I don’t know if they’re safe to eat raw. I made this salad with fresh wood ear, but I boiled them for 3 minutes to be safe, then rinsed them in cool water. The texture was great!
Judy says
It is very true, you need to cook them before eating, which is described in the recipe.
Judy says
Hi Carol, you need to cook them before eating.
Jennifer Pierce says
Why can’t you forage for them? Is there something wrong with the wild variety? Is there something we should know? I am a wild mushroom forager and enthusiast. I have no qualms about correctly identifying them so don’t give me “you might eat the wrong mushroom” garbage. Give me a real reason, and an educated one please.
Judy says
Hi Jennifer, the reason I discourage people to forage for these is because I don’t want to be responsible to people’s actions, right, wrong or otherwise. Mushroom hunting can be very dangerous if you don’t know what you’re doing! If you feel confident doing so, more power to you. I just don’t feel comfortable encouraging people to go out and forage when I don’t have as much knowledge on the subject myself. It’s just safer to buy these. Hope you understand :-)
Kookooracharabioso says
Our wild areas are not so safe for foraging. Independent truckers are hired to dump hazardous waste wherever they think they can get away with it – that’s been going on for decades. Many states budget cuts have resulted in no longer hiring crews to cut back brush on rural roads, instead young purchasing agents working for the county buy chemicals for defoliation, having no idea that they are dousing us with Agent Orange. Just 2 examples. Totally go buy at store.
Kookooracharabioso says
I once dined with John Cage a meal that he prepared after foraging in upstate NY (upstate of NYC anyway) so I appreciate and have a heart for foraging and am not afraid of plant identification so sorry for jumping in but I don’t trust our environment anymore . . .just saying.
Judy says
Right?! That’s why we are not eating any of the fish that Bill catches on his fishing trips.
Judy says
Thank you for making two important points!
dlg says
Really great recipe for one of my favorite dishes! It’s a bonus that it can be made largely with pantry items, especially right now. Next time, I will double the vinegar mixture–for whatever reason, mine came out a little under-seasoned. (Probably just personal taste.) But everything else was perfect!
dlg says
Sorry, it occurs to me that I have one quick question–do you have a brand of dried wood ear that you prefer?
Judy says
I like the wild wood-ears that come in individual serving sizes –– like small packets. The package is green/white in color, and the box is about 8″ x 5″ x 1″ in size. I can’t remember the brand anymore. :(
Judy says
Thank you, dlg.
B says
Hi there!
Is it safe to store the extras in the fridge for a couple of days?
Bill says
Hi B, yes, it should be a fine for a few days.
Summer Yule says
I think the black vinegar is the delicious-but-don’t-know-what-it-is flavoring I’ve had in some Chinese restaurants! 😋 I loved this dish and want it all to myself next time. Haha
P.S. It took 32 g of dried mushrooms to get 4 cups hydrated. Good thing to know!
Judy says
Thank you, Summer.
WRD says
loved it
Judy says
Yayyy! So glad to hear that.
Mui says
Recipe was great! It’s just like what you get at Shanghainese restaurants.
Judy says
Great! Thank you for leaving us a comment :-)
Mayliana says
You don’t guide how to to soak the woodear mushroom – with boiling water or with running water? For how long? Hence, I find your recipe incomplete and not so clear so a beginner.
Also your video show other recipe rather than this woodear mushroom recipe.
Judy says
Hi Mayliana, please soak with regular water. Also, the post does mention not to soak for more than 3 hours. Anyway, thank you for bringing this to our attention.