Rehydrated black wood ear fungus, blanched briefly to set its snap, then dressed in garlic, rice vinegar, chilli oil, and sesame oil. A crisp, refreshing cold dish that appears on summer dinner tables across China.
Black wood ear fungus has been consumed in China for over two thousand years. The Shennong Bencao Jing, the foundational pharmacopoeia attributed to the Han period, lists 'mu er' as a medicinal food that nourishes the stomach and stops bleeding. The Qimin Yaoshu (6th century CE) records log-cultivation methods, confirming early domesticated growing. The cold-dressed preparation—blanch, chill, season—is a natural evolution of the raw seasoned vegetable traditions that have characterised Chinese summer cooking since at least the Tang Dynasty.
A tangle of jet-black ribbons—cool, faintly gelatinous at the lip, then snapping cleanly. Garlic sharpness, vinegar brightness, a slow chilli warmth building in the back of the throat.
Dried wood ear contains beta-glucans and other polysaccharides that rehydrate into a pliable, rubbery matrix. A brief 30-second blanch at full boil partially hydrates the mannan cell walls, converting the texture from chewy to the characteristic snap-crisp. Shock-chilling in ice water immediately halts cooking, setting the texture. Wood ear contains adenosine compounds that research has linked to mild inhibition of platelet aggregation; its iron content per 100 g dry weight—cited in Chinese nutritional sources at well above that of most vegetables—is considered nutritionally significant, though figures vary by analysis method.
Variations
Yunnan versions add thinly sliced fresh mint and local lemon for a bright herbaceous note. Sichuan restaurants often increase the chilli oil and add a spoonful of sesame paste for richness. Northern households substitute black vinegar for rice vinegar, deepening the sour note. A Shandong variation includes julienned cucumber and carrot for colour and extra crunch.
On the Palate
Where Cold Wood Ear Mushroom Salad sits in the Chinese flavor cloud
Ingredients
Serves 4
How it's made
6 steps · 15 min active + 35 min waiting
- 132 min
Soak dried wood ear mushrooms in cold water 30 minutes until fully expanded; trim the tough base and tear into bite-size pieces.
Watch outSoak the wood ear until fully swollen, then trim the hard base — the tough nub stays gritty-chewy no matter how you dress it.
- 23 min
Blanch in vigorously boiling water 30 seconds; drain immediately and plunge into ice water to shock-chill.
Watch outBlanch just 30 seconds then shock in ice water at once — that cold plunge is what snaps the texture crisp instead of rubbery.
- 32 min
Drain well; pat dry with a clean towel and transfer to a serving bowl.
- 43 min
Mince garlic finely; roughly chop fresh coriander.
- 53 min
In a small bowl mix minced garlic, rice vinegar, light soy sauce, chilli oil, sesame oil, and a pinch of sugar.
- 62 min
Pour dressing over wood ear; toss well and garnish with coriander. Serve immediately.
