Description
A refreshing cold dish with a delightful texture, where thick black wood ear mushrooms are briefly boiled and tossed with Taiwan's sweet black vinegar, garlic, sesame oil, and chili.
Restaurants serving Cold Tossed Wood Ear Mushrooms
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Black wood ear mushrooms
- Black vinegar(Wu Cu)
- Garlic
- Sesame oil
- Red chili
- Ginger
Instructions
- [Authentic Recipe]
- Rehydrate thick, premium 'dried black wood ear mushrooms (Hei Mu Er)' in water for hours, cut off the hard base, and tear into bite-sized pieces by hand.
- Boil water, blanch mushrooms briefly for 1-
- mins, then immediately shock in ice water (this highlights their unique crunchy texture).
- Dry thoroughly (with paper). Caution: residual water dilutes the sauce.
- [Dressing] In a bowl, mix plenty of 'Taiwanese black vinegar (Wu Cu: fruity and sweet)', soy sauce, sesame oil, a little sugar, minced garlic, and raw red chili.
- Put mushrooms and shredded ginger (or carrots) in the bowl, massaging the sauce in firmly.
- Chill in the fridge for over
- hour to let the black vinegar flavor penetrate before serving.
Learn more Spice, substitutes, tips
Key spices
Black vinegar acidity and Garlic
Substitutes at Japanese supermarkets
Japanese dried wood ear mushrooms (thick ones are best)
Pairing
Xiaolongbao、fried rice、or greasy dishes
Trivia
[For Women] Black wood ear is so rich in iron and fiber it's called 'plant-based bird's nest', hugely popular among beauty/health-conscious Taiwanese women. The fruity black vinegar and sesame oil cast a spell making it infinitely edible.
Eating tips & etiquette
[Unique Eating] Eat it crunching loudly as a palate cleanser between heavy dishes like Xiaolongbao, resetting your mouth with the black vinegar acidity!
Allergen
Soy, Wheat, Sesame