Dried Wood Ear Mushroom Recipes

Wood Ear Mushroom Salad 凉拌木耳 The Woks of Life

WEBMay 23, 2016 · In a large bowl, mix together the garlic, peppers, vinegar, light soy sauce, sugar, and sesame oil until the sugar dissolves. Next, …

Rating: 4.8/5(21)
1. In a medium-sized pot, cook the wood ears in boiling water for 3-4 minutes. Drain and rinse under cold running water to cool them completely. Set aside and let any excess water drain off. You can also use a salad spinner to get rid of the excess water.
2. In a large bowl, mix together the garlic, peppers, vinegar, light soy sauce, sugar, and sesame oil until the sugar dissolves. Next, add the wood ears and mix well. Cover and let marinate in the refrigerator for 30 minutes. Make sure to stir and mixture again before serving, as the sauce tends to settle to the bottom. Plate and garnish with the chopped scallion and/or cilantro.

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Pork Belly with Bell Peppers and Wood Ear Mushrooms

WEBAug 4, 2013 · Instructions. Sear pork in a dry wok over medium high heat until golden brown on all sides. Then add the bell pepper and stir-fry for …

1. Sear pork in a dry wok over medium high heat until golden brown on all sides.
2. Then add the bell pepper and stir-fry for a couple minutes. Add the soy sauce and mushrooms. Stir-fry for about 5 minutes to marry all the flavors.
3. Add ¼ cup water, cover, and simmer for 5-10 minutes over medium heat. Stir one last time and serve!

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Wood Ear Mushroom Salad EatingWell

WEBSep 19, 2023 · Drain the mushrooms and cut into 3-inch pieces. Add to the boiling water and cook for 5 minutes. Transfer with a slotted spoon …

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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