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A plate of wood ear mushroom salad
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5 from 3 votes

Wood Ear Mushroom Salad (凉拌木耳)

Standing out for their springy, crunchy texture, wood ear mushrooms are versatile and tasty! Learn how to rehydrate and make them into a delicious salad.
Prep Time3 mins
Cook Time5 mins
Soak2 hrs
Total Time8 mins
Course: Appetizer
Cuisine: Chinese
Keyword: Mushroom, Salad, Spicy, Vegan, Vegetarian
Servings: 2
Calories: 131kcal
Author: Wei Guo


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  • 25 g dried wood ear mushrooms about 1 oz
  • 2 cloves garlic, minced
  • ½ teaspoon chili flakes/chili powder
  • 1 pinch ground Sichuan pepper
  • 1 tablespoon neutral cooking oil
  • 1 tablespoon light soy sauce
  • 1 tablespoon black rice vinegar
  • 1 pinch sugar
  • 1 red chili pepper, thinly sliced
  • ¼ red onion, thinly sliced
  • Coriander (cilantro) optional


Prepare the mushrooms

  • In a large bowl, soak dried wood ear mushrooms in cold water for 2 hours until they’re fully rehydrated (see note for alternative methods).
  • Under tap water, wash one by one to remove dirt hidden in the folds. Snip off tough stems if any. Tear large ones into bite-sized pieces.
  • Bring a pot of water to a full boil. Blanch the mushrooms for 5 mins (You may need to reduce the time a little if your mushrooms appear extra thin).
  • Rinse under running water to cool then drain well.

Make the sauce

  • Put minced garlic, chili flakes/powder and ground Sichuan pepper in a heat-proof bowl. Heat oil until it smokes then pour over the garlic and spices.
  • Add light soy sauce, black rice vinegar and sugar. Mix well.

Combine the dish

  • In a large bowl, mix the mushroom, chili pepper, onion, coriander (if using) and the sauce until well combined.
  • Transfer to a serving plate/bowl. You may enjoy it immediately or refrigerate for a while for an even better taste.



It’s fine to soak the mushrooms overnight (in the fridge if your kitchen is quite warm). You may also use hot water to reduce the process to 20 mins (but the cold water method produces the best result in terms of texture).


Serving: 1serving | Calories: 131kcal