Wood Ear Mushroom Salad
凉拌木耳
English: Wood Ear Mushroom Salad
Chinese: 凉拌木耳
Pinyin： liangban muer
Literal: Cold wood ear fungus/mushroom
For many Westerners, wood ear mushrooms are a mystery - jet black, wrinkled, and with a texture unlike anything in European or American cooking. They don't impart the rich umami of shiitakes or have the meaty heft of portobellos, so why are they a staple in Chinese kitchens? The answer lies in kou gan (口感), or 'mouthfeel,' which plays as crucial a role in Chinese cuisine. A wood ear mushroom offers multiple textures in a single bite: crisp and tender (脆嫩 | cuì nèn), bouncy (弹牙 | tán yá), and slippery (滑 | huá), creating an exciting and satisfying experience.
In Northern China, where hearty, bold flavours dominate, wood ear mushrooms provide a refreshing contrast to rich braised meats and stir-fries. Tossed with vinegar, garlic, and chili, Cold-Dressed Wood Ears (凉拌木耳 | liángbàn mù ěr) is not just a simple cold dish—it's a celebration of texture, a cooling antidote to heavy meals, and a staple of home-cooked northern fare.
The best wood ears come from the dense, damp forests of Heilongjiang, Jilin, and Liaoning. They have been a local Northern ingredient for centuries, valued both as food and as traditional medicine, believed to promote circulation and improve digestion.
Serves 2
Ingredients
150g fresh wood ear mushrooms (or 50g dried)
2 cloves garlic, finely minced
1-2 fresh red chilies, thinly sliced
2 tablespoon Chinese black vinegar
1 tablespoon light soy sauce
1 teaspoon sugar
½ teaspoon salt (adjust to taste)
1 tablespoon sesame oil
½ bunch of fresh coriander/cilantro - roughly chopped
1 teaspoon toasted sesame seeds
Ingredients
150g fresh wood ear mushrooms (or 50g dried)
2 cloves garlic, finely minced
1-2 fresh red chilies, thinly sliced
2 tablespoon Chinese black vinegar
1 tablespoon light soy sauce
1 teaspoon sugar
½ teaspoon salt (adjust to taste)
1 tablespoon sesame oil
½ bunch of fresh coriander/cilantro - roughly chopped
1 teaspoon toasted sesame seeds
Method
If using dried wood ears, soak them in warm water for about 20-30 minutes until they’re fully rehydrated and grown in size. Once soft, trim off any tough stems at the base and cut into bite-sized pieces. If you have fresh, cut them into bite-sized pieces, if necessary.
Bring a pot of water to the boil. Add the wood ears and blanch for 1-2 minutes. This helps soften them and remove the earthy flavour. Drain and rinse under cold water and then let drain until dry.
Prepare the dressing. In a mixing bowl, combine the garlic, chillies, black vinegar, soy sauce, sugar, salt and sesame oil. Stir until the sugar and salt dissolve.
If the mushrooms are still a bit wet, pat dry with kitchen paper then add them to the mixing bowl with the dressing. Toss well to ensure all the mushrooms are evenly coated. Let it sit for at least 10 minutes to absorb the flavours. You can make this hours or a day ahead if you need, and just finish step 5 and 6 at the last minute.
Right before serving, toast the sesame seeds in a dry pan over a medium heat for 2-3 minutes. Add to the mixing bowl along with the chopped coriander. Toss one more time then transfer to a serving plate.
