Cold Wood Ear Mushroom (凉拌木耳)

凉拌木耳

Cold Wood Ear Mushroom (凉拌木耳) — Home-styleNorthern China home cooking.

Ingredients

• dried wood ear mushrooms (木耳)
• garlic cloves, minced
• scallions, finely sliced
• rice vinegar (or Chinkiang vinegar)
• light soy sauce
• toasted sesame oil
• sugar
• salt
• chili oil (optional, for heat)

Instructions

1. Place dried wood ear mushrooms in a bowl and cover with warm (not boiling) water. Let soak for 10–15 minutes until fully expanded and tender-crisp. Discard any tough core pieces. Rinse under cold water and tear or cut into bite-sized pieces if they are larger than a coin. (Dried shriveled ears transform into dark, gelatinous, frilly sheets — roughly 8–10× their dry volume)
2. Bring a pot of water to a boil. Add a pinch of salt. Blanch the rehydrated wood ear for exactly 30 seconds. Drain immediately and transfer to a bowl of ice water (or run under cold tap water) to shock and stop cooking. (Wood ear turns a deeper, more glossy black; edges curl slightly from the heat)
3. Drain the shocked wood ear thoroughly. Squeeze gently with clean hands to remove excess water — this is critical, as leftover water will dilute the dressing. Transfer to a mixing bowl. (No more water pooling at the bottom of the colander;木耳表面略干、有弹性)
4. Add minced garlic, sliced scallions, rice vinegar, soy sauce, sesame oil, sugar, salt, and chili oil (if using). Toss gently until every piece is evenly coated. The dressing will be thin and glossy. (Wood ear pieces are glossy and dark, flecked with green scallion and minced garlic; a thin amber dressing pools at the bottom)
5. Let the dressed wood ear rest for 10 minutes at room temperature to allow the flavors to penetrate. Toss once more before serving. The dish is best served at cool room temperature — not ice-cold, not warm. Pairs beautifully with roasted meats or fried rice. (The dressing has been partially absorbed; the wood ear has taken on a slight translucency at the edges)