Cold Wood Ear Mushroom (凉拌木耳)

Instructions

1. 1Place 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.

   🔍 Look for 温水泡 10–15 分钟 · 10–15 minutes in warm water

   Visual: 干瘪的木耳变成深色、胶质、边缘卷曲的片状，体积膨胀约 8–10 倍Dried shriveled ears transform into dark, gelatinous, frilly sheets — roughly 8–10× their dry volume

   You know it's right when: 木耳柔韧不脆硬，中心无硬芯Pieces are flexible, not brittle; no hard centers remain

2. 2Bring 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.

   🔍 Look for High heat 30 秒 · 30 seconds

   Visual: 木耳颜色更深、更油亮，边缘因受热微微卷曲Wood ear turns a deeper, more glossy black; edges curl slightly from the heat

   You know it's right when: 立刻过冷——煮久会变黏Immediately transfer to cold water — overcooking makes wood ear slimy

3. 3Drain 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.

   🔍 Look for

   Visual: 滤网底部无水积存，木耳表面略干、有弹性No more water pooling at the bottom of the colander;木耳表面略干、有弹性

   You know it's right when: 手指轻压无水渗出When pressed lightly between fingers, no water droplets emerge

4. 4Add 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.

   🔍 Look for

   Visual: 木耳片油亮深黑，点缀绿色葱花和蒜末，碗底有薄薄一层琥珀色酱汁Wood ear pieces are glossy and dark, flecked with green scallion and minced garlic; a thin amber dressing pools at the bottom

   You know it's right when: 每片都裹上酱汁，无干涩空白处Every piece is coated; no dry or pale patches remain

5. 5Let 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.

   🔍 Look for 10 分钟 · 10 minutes

   Visual: 部分酱汁已被吸收，木耳边缘略呈半透明The dressing has been partially absorbed; the wood ear has taken on a slight translucency at the edges

   You know it's right when: 蒜味变柔和，醋的尖锐感减弱The garlic aroma is mellowed; the vinegar bite has softened