– 2 cups dried wood ear mushrooms (about 2 1/2 ounces)
– 1 tablespoon chili oil
– 2 teaspoons minced fresh ginger
– 1 teaspoon minced garlic
– 1 teaspoon sesame oil
– 1 teaspoon chili-bean sauce or sambal oelek (see Tip)
– 1 ½ tablespoons reduced-sodium soy sauce
– 1 ½ tablespoons thick soy sauce or dark soy sauce (see Tip)
– 2 teaspoons black vinegar (see Tip)
– ½ teaspoon sugar
– ½ cup fresh cilantro, coarsely chopped
1. Soak mushrooms in 8 cups water overnight.
2. When ready to prepare salad, put a large pot of water on to boil. Set a large bowl of ice water near the stove. Drain the mushrooms and cut into 3-inch pieces. Add to the boiling water and cook for 5 minutes. Transfer with a slotted spoon to the ice water. Drain and pat the mushrooms dry.
3. Heat chili oil, ginger, garlic and sesame oil in a small skillet over medium heat until starting to sizzle, about 30 seconds. Add chili-bean sauce (or sambal oelek) and cook, stirring, until fragrant, about 15 seconds. Remove from heat and whisk in reduced-sodium soy sauce, thick (or dark) soy sauce, black vinegar and sugar.
4. Transfer the sauce to a large bowl. Add the mushrooms and cilantro and stir to coat.
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