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Chinese · Sichuan

Wood ear mushroom salad

Vegetarian

涼拌木耳 · liáng bàn mù ěr

Crunchy, springy wood ear mushrooms dressed with black vinegar, garlic, chilli and coriander — a refreshing cold starter.

Wood ear mushroom salad is a Chinese salad from China, ready in about 23 minutes and made with wood ear mushrooms and chinese black vinegar. It serves 4 and is rated beginner to cook.

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Prep
10 min
Cook
3 min
Rest
10 min
Total
23 min
Serves
4
Level
Beginner
Calories
44

Plus 1–2 hours soaking the dried mushrooms.

Ingredients

4 servings

Equipment

Method

  1. Step 1

    Blanch the soaked wood ear (opens in a new tab) in boiling water for 2 minutes, then cool in cold water and drain well.

  2. Step 2

    Mix the vinegar, soy sauce (opens in a new tab), sugar (opens in a new tab), salt, garlic (opens in a new tab), chilli, chilli oil (opens in a new tab) and sesame oil (opens in a new tab).

    • 3 min

  3. Step 3

    Toss the mushrooms with the dressing and coriander and leave for 10 minutes before serving.

    • 10 min

About this dish

Origin
China · Well documentedMore food from China
Dish
Lunch · Dinner · Salads · Appetizers & starters
Cooking method
Blanched, No-cook
Taste
tangy, garlicky, fresh, spicy (chilli heat)
Diet
Vegan · Dairy-free
All labelsVegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · Dairy-free · Egg-free · Alcohol-free · Pork-free · Beef-free · Low-fat
Without the optional extras: No nut ingredientsWorked out from the ingredients. How labels work
Good for
Make-ahead · Budget-friendly
Cook more with
Wood ear mushrooms · Chinese black vinegar · Soy sauce · Sugar · Garlic · Fresh red chilli
Techniques
Boiling · Blanching

Allergens

  • May contain: Peanutsfrom chilli oil
  • Contains, can be adapted: Wheatfrom chinese black vinegar, soy sauce
  • Contains, can be adapted: Glutenfrom chinese black vinegar, soy sauce
  • Contains: Soyfrom soy sauce, chilli oil
  • Contains: Sesamefrom chilli oil, toasted sesame oil

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

44 kcal per serving

Estimated

1 serving ≈ 84 g · recipe makes 4

Where the energy comes from

  • Protein 9%
  • Carbohydrate 68%
  • Fat 23%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy44 kcal53 kcal
Protein1 g1.1 g
Carbohydrate8 g9.5 g
Net carbohydrate——
Sugars——
Added sugars1 g1.2 g
Fibre——
Fat1.2 g1.4 g
Saturated fat——
Trans fat0 g0 g
Cholesterol——
Sodium388 mg462 mg
Salt equivalent1 g1.2 g
Vitamins & minerals per serving
Potassium
84 mg
Calcium
21 mg
Iron
0.6 mg
Magnesium
21 mg
Vitamin A (RAE)
9 µg
Vitamin C
4 mg
Vitamin D
—
Vitamin B12
—
Folate (DFE)
—

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: chilli oil.
  • Wood ear mushrooms: Jew's ear, raw (FDC 169237); quantities are given as rehydrated weight, which is close to the fresh mushroom.
  • Chinese black vinegar: Balsamic vinegar (FDC 172241) used as a stand-in for Chinkiang/Zhenjiang black rice vinegar; both are dark, aged and slightly sweet.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Dried wood ear swells to about ten times its weight — 25 g dried is plenty for four.

Common mistakes

  • Leaving soaked wood ear out for hours: soak it in the fridge if longer than 2 hours, and don't use fungus that smells sour or feels slimy.

Serve with

  • Serve with cold noodles or as one of several small dishes.

Food safety

  • Don't soak dried wood ear for longer than a few hours at room temperature; soak in the fridge if leaving overnight.

Storage

  • Refrigerate for up to 2 days.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 2

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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