Cook’s notes
Is this a raw salad? The cucumber slices are raw but everything else is cooked including the dressing.
Here’s a rundown of all the ingredients.
Wood ears
By itself, wood ears don’t have a lot of flavor. It is their light crunchiness that makes them so good. But wood ears have the ability to soak up the flavors of ingredients they are mixed with. So, with the proper seasonings, wood ears become a gustatory delight. Use fresh or dried. If using dried, you will need to soak them in warm water for an hour or so to rehydrate. They will also need to be trimmed then cooked shortly in boiling water. If you need more details on how identify the edible and non-edible parts of wood ears, and how to prepare them, see How to prepare wood ears and black fungus.Cucumber
Peel or don’t, or just partially peel the skin for a more interesting appearance. The seeds have to be scraped off and discarded. How the flesh is cut is up to you. Julienne or simply slice. I cut the cucumber into halves vertically before slicing.Scallions
Because the scallions were sauteed, I used only the white and light green portions. The dark green portion of the leaves would have just wilted during sauteeing so I left them out.Chilies
Bird’s eye chilies were used here. Two pieces. And the salad was super hot. If your tolerance for heat is not that high, just use one chili or even half of a chili.Tip
The wood ears and cucumber salad can be kept in the fridge overnight in a covered container. The flavors deepen even more after the wood ears soak up as much of the dressing as they are able.Cucumber and wood ears salad
Ingredients
- 2 cups fresh wood ears trimmed
- 1 cucumber
Dressing
- 1 tablespoon sesame seed oil
- 1 heaping tablespoon sesame seeds
- 1 to 2 bird’s eye chilies thinly sliced
- ¼ cup sliced scallions (white and light green portions only)
- 1 tablespoon sugar
- 1½ tablespoons light soy sauce
- 1½ tablespoons rice wine vinegar
Instructions
- Cut the trimmed wood ears into half-inch wide slices.
- Boil abut four cups water in a pot, drop in the wood ears and cook for a minute.
- Pour the wood ears into a strainer and leave to allow excess water to drip off.
- Cut the cucumber into halves vertically, scrape off the seeds and discard.
- Thinly slice the cucumber.
- Pour the sesame seed oil into a small pan and heat. Add the sesame seeds and spread so that every piece touches the hot oil.
- Cook over medium heat for about 20 seconds or until one or two pieces pop (they will likely fly out of the pan).
- Add the scallions and chilies, stir and cook for half a minute.
- Sprinkle in the sugar.
- Pour in the soy sauce and rice wine vinegar.
- Cook until bubbly and the sugar is completely dissolved.
- Cool the dressing for about ten minutes.
- Place the wood ears and cucumber slices in a mixing bowl.
- Pour in the dressing, toss and serve.
Thai cabbage rolls
