Wood Ear Mushroom Salad (Liangban Mu Er)
Prep time: 20 minutes (includes rehydration)
Cook time: 3 minutes
Total time: 23 minutes
Servings: 4 servings
Country of Origin
China (Northern / Northeastern style)
Description
An incredibly popular, punchy cold appetizer characterized by its unique texture. Deeply crinkled, black wood ear mushrooms are blanched and tossed in a glossy, sharp dressing of Chinese black vinegar, garlic, soy sauce, and fiery chili oil, delivering an addictive crunch with every bite.
Presentation & How It's Eaten
Served chilled in small bowls or plates, garnished with bright green cilantro leaves and red chili rings that contrast beautifully against the dark, glossy mushrooms. It is enjoyed with chopsticks as a refreshing, crisp starter.
Ingredients
30g (1 oz) dried wood ear mushrooms
2 scallions (finely sliced)
1/4 cup fresh cilantro leaves (coarsely chopped)
1 fresh red chili (sliced into rings, optional)
The Sharp Black Dressing:
3 cloves garlic (finely minced)
2 tbsp Chinese black vinegar (Chinkiang)
1 tbsp light soy sauce
1 tsp sugar
1 tbsp pure toasted sesame oil
1-2 tsp Chinese chili oil (to taste)
Step-by-Step Directions
Rehydrate Mushrooms: Place the dry wood ear mushrooms into a large bowl and submerge them completely in warm water. Let them sit undisturbed for 15–20 minutes. They will bloom dramatically into large, gelatinous, crinkly black blossoms.
Clean and Trim: Drain the rehydrated mushrooms. Rinse them carefully under cold water to remove any grit. Use a knife or kitchen shears to snip off any hard, woody center cores at the base of the mushrooms. Tear large pieces into manageable, bite-sized fragments.
Blanch: Bring a pot of water to a rolling boil. Drop the cleaned mushrooms in and boil them for exactly 2–3 minutes to ensure they are safe and cleanly cooked.
Shock: Drain immediately and plunge the hot mushrooms into a large bowl filled with ice water. This stops the cooking process instantly and locks in their signature snappy texture. Drain thoroughly after 2 minutes.
Whisk Dressing: In a mixing bowl, combine the minced garlic, black vinegar, light soy sauce, sugar, sesame oil, and chili oil, mixing well until unified.
Marinate: Add the chilled wood ear mushrooms, sliced scallions, chopped cilantro, and red chili rings into the dressing bowl. Toss thoroughly. Let it sit in the refrigerator for at least 15 minutes before serving so the mushrooms absorb the tangy flavors.
Cooking Tips
Ice Bath is Mandatory: Never skip shocking the mushrooms in ice water after blanching. If they cool down naturally on the counter, they will lose their signature, crisp crunch and turn unpleasantly soft and floppy.
Nutrition Facts
(Estimated per serving)
Calories: ~60 kcal
Total Fat: 4.5g
Saturated Fat: 0.6g
Cholesterol: 0mg
Sodium: ~260mg
Total Carbohydrates: 5g
Dietary Fiber: 2g
Sugars: 1.5g
Protein: 1.5g
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