Photograph of the finished Wood ear salad

China · Nộm mộc nhĩ ớt chuông lạc rang

Wood ear salad

30 min Hands-on time + 2 hr waiting
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Wood ear mushrooms Wood ear mushrooms 3.5 oz
  • Photograph of Bell pepper Bell pepper 2
  • Photograph of Onion Onion 1.2
  • Photograph of Roasted peanuts Roasted peanuts 4.2 oz
  • Photograph of Zhenjiang Black Vinegar Zhenjiang Black Vinegar ⅓ cup
  • Photograph of Soy sauce Soy sauce ⅓ cup
  • Photograph of Sesame oil Sesame oil 2 ⅔ tbsp
  • Photograph of Garlic Garlic 12 cloves
  • Photograph of Coriander Coriander 0.7 oz
  • Photograph of Chilli Chilli 4

Method

  1. 1 Soak the wood ear mushrooms in cold water for 2 hours, not hot water. Soaking them in cold water helps the mushrooms become crispy and expand evenly.
  2. 2 Blanch the wood ear mushrooms for 90 seconds, then immediately rinse them with ice water to maintain their crispness.
  3. 3 Roast peanuts for 6 minutes, remove the shells, then coarsely crush them.
  4. 4 Soak thinly sliced onions in cold water for 10 minutes to reduce their pungency.
  5. 5 Mix everything together with the black vinegar sauce, soy sauce, sesame oil, and crushed garlic, then sprinkle with peanuts when serving to keep them crunchy.
Start cooking