Wood Ear Mushroom Salad (凉拌木耳)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A refreshing cold salad of tender wood ear mushrooms tossed with garlic, cilantro, Sichuan peppercorn, and a tangy soy-vinegar dressing. Light and aromatic, this appetizer captures the vibrant flavors of a Chinese restaurant.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 0.5 oz dried wood ear mushrooms ((yield 2 cups once rehydrated))
- 2 cloves garlic (, grated)
- 1 fresno pepper (, sliced (or other chili pepper of your choice) (Optional))
- 1 tablespoon light soy sauce
- 1 tablespoon Chinkiang vinegar
- 1 teaspoon sugar
- 1/8 teaspoon salt
- 1 tablespoon peanut oil ((or vegetable oil))
- 1 teaspoon Sichuan peppercorn
- 1/4 cup cilantro (, coarsely chopped, for garnish (Optional))
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 10m
- Sodium
- 280mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 108mg
- Calcium
- 8mg
- Iron
- 0.27mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 280MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.