A chilled Chinese-style salad of cooked wood ear mushrooms and crisp cucumber in a garlic, vinegar and sesame dressing.
8 gWood Ear
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140 gCucumber
1 cloveGarlic
4 gCilantro
2 gSugar
1.5 tspSoy Sauce
2 tspRice vinegar
1 tspSesame Oil
Cover the dried wood ears with plenty of cool water and soak for 30 minutes, or until fully expanded. Do not leave them soaking at room temperature for longer than 2 hours. Drain, rinse thoroughly and remove the tough attachment points.
Boil the rehydrated mushrooms in a fresh pan of water for 4 minutes. Drain and rinse with cold drinking water, then drain well and cut large pieces into bite-size strips.
Cut the cucumber into bite-size chunks and finely mince the garlic. Stir the soy sauce, rice vinegar, sesame oil and sugar together. Toss with the mushrooms, cucumber, garlic and chopped cilantro; serve immediately or refrigerate until serving.