These wood ear mushroom recipes showcase the versatility and unique texture of this fascinating fungi.
Wood ear mushrooms, known for their distinct crunchy texture and ability to soak up the flavors of the dish they are in, are a culinary staple in many Asian cuisines.
In this collection, you will find 20 of the best recipes that feature wood ear mushrooms, ranging from refreshing salads and hearty soups to savory stir-fries.
Whether you are already a fan of these gelatinous mushrooms or are looking to experiment with new ingredients, these recipes offer a plethora of flavors and are sure to please your palate.
Discover the culinary potential of wood ear mushrooms and enrich your cooking repertoire with these inventive and delicious recipes!
20 Best Wood Ear Mushroom Recipes
This recipe is a flavorful mix of crunchy wood ear mushrooms stir-fried with succulent shrimp and fluffy eggs. It’s a simple dish that is quick to make and offers a wonderful combination of textures and flavors, being ready in just 25 minutes. This stir fry is perfect for those who enjoy a dish with contrasting textures and the unique, crunchy texture of wood ear mushrooms.
- 1/2 lb Shrimp: Peeled and deveined.
- 1 teaspoon Cornstarch: To coat the shrimp.
- 1 teaspoon Michiu / Rice Cooking Wine: Enhances the flavor of the dish.
- 1/2 teaspoon Salt: For seasoning.
- 4 Eggs: Beaten, they add a fluffy texture to the dish.
- 1 stalk Green Onions: Chopped, they provide a fresh, pungent flavor.
- 2 tablespoons Vegetable Oil: Separated, used for stir-frying.
- 1 cup Wood Ear Mushrooms: Soaked and drained, they add a crunchy texture to the dish.
- Salt: As desired, for additional seasoning.
- Prepare Shrimp Marinade: In a bowl, mix shrimp with cornstarch, rice cooking wine, and 1/2 tsp of salt. Let it marinate for 15 minutes.
- Prepare Wood Ear Mushrooms: Rinse them under running water and then soak in hot water for at least 15 minutes.
- Prepare Egg Mixture: Beat the eggs in a separate bowl and mix in the chopped green onions.
- Cook Shrimp: Heat a skillet over medium heat and add 1 tbsp of vegetable oil. Once the oil is hot, add the shrimp and stir-fry at high heat for about 30 seconds or until they start changing color.
- Add Egg Mixture: Pour the beaten eggs into the cooking pan. Allow it to sit for a minute or until the bottom solidifies, then start to scramble it with the shrimp.
- Stir-fry Shrimp and Eggs: Continue stir-frying until the shrimp are almost thoroughly cooked. Once done, remove from heat and set aside.
- Cook Wood Ear Mushrooms: In the same pan, add another tbsp of vegetable oil, followed by the soaked wood ear mushrooms. Stir fry them for about 2-3 minutes.
- Combine Ingredients: Return the stir-fried shrimp and eggs back into the pan with the mushrooms and cook for about another minute until the shrimp is cooked thoroughly. Season with salt to taste.
- Serve: Once all ingredients are well combined and cooked to perfection, remove from heat and serve immediately.
Serve this dish hot, preferably as a main course, complemented with steamed rice or noodles on the side. The contrasting textures and flavors in this stir fry make it a delightful dish suitable for a quick weekday dinner or a casual gathering.
This Chinese cuisine-inspired recipe, Pork and Wood Ear Mushroom Stir-fry, is a harmonious blend of succulent pork slices and crunchy wood ear mushrooms.
The pork is silken and smooth, complemented by the tenderness of mushrooms and flavored with a savory, slightly sweet, and aromatic sauce. It’s a delightful dish that can serve 2-4 people, perfect for a wholesome dinner.
- Large Bowl
- Large Wok
- Small Pot
- Mesh Strainer
- Small Bowl or Measuring Cup
- Spoon or Chopsticks
- Pork Loin (230g): Excess fat removed and thinly sliced. Tenderloin and lean pork can also be used.
- Chicken Powder (½ tsp) and White Pepper (¼ tsp): Used for seasoning the pork.
- Corn Starch and Potato Starch (1 tsp each): Coats the pork for a smooth texture.
- Sesame Oil (1 tsp): Used for water blanching the pork.
- Low Sodium Light Soy Sauce (1.5 TBLS) and Dark Soy Sauce (1 tsp): Imparts a salty, savory flavor and color to the dish.
- Shao Xing Rice Wine (2 TBLS) and Rice Vinegar (½ TBLS): Adds acidity and depth of flavor.
- Garlic, Ginger, and Red Chilies: Thinly sliced or chopped; they are the aromatic base of the stir-fry.
- English Cucumber (½ a large one): Adds a refreshing, crisp texture.
- Dried Wood Ear or Cloud Ear Mushrooms (½ cup): Soaked, rinsed, and boiled; they provide a crunchy texture.
- Kosher Salt, White Sugar, and ground White Pepper: For seasoning to taste.
- Corn Starch Slurry (2 tsp Corn Starch + ¼ cup Water): Used for thickening the sauce.
- Peanut Oil (1.5 TBLS) and Sesame Oil (½ TBLS): For sautéing aromatics and stir-frying.
- Water (1/3 cup): Used to steam the cucumber.
- Marinate Pork: Trim excess fat and thinly slice pork. Combine it with chicken powder, white pepper, corn starch, and potato starch in a bowl and set aside for 10-20 minutes.
- Prepare Fresh Ingredients: Slice garlic, chop ginger, red chilies, and spring onion, and separate the whites and greens of the spring onion.
- Prepare Sauce: Mix soy sauces, rice wine, rice vinegar, and sesame oil in a cup and set aside.
- Prepare Mushrooms: After soaking and rinsing, boil the mushrooms for 3-5 minutes, drain, rinse again, and set aside.
- Blanch Pork: Boil water with sesame oil, add pork, boil briefly, drain, and set aside.
- Prepare Corn Starch Slurry: Mix corn starch and water and set aside.
- Sauté Aromatics: Heat oils in a wok, sauté garlic, ginger, and spring onion whites until fragrant.
- Cook Cucumber: Add cucumber and water to the wok, cover, steam, and stir-fry until water has almost evaporated.
- Add Chilies: Stir-fry dried and fresh red chilies until fragrant.
- Combine Ingredients: Add mushrooms, pork, sauce, salt, sugar, and white pepper and toss to combine.
- Thicken Sauce: Add corn starch slurry, stir-fry until sauce thickens.
- Final Touch: Add spring onion greens, stir-fry to combine, and serve immediately with warm steamed rice.
- Mushroom Varieties: Both wood ear and cloud ear mushrooms work; adjust size as needed.
- Variations: Replace pork with chicken or tofu for different protein options.
- Dietary Adjustments: For gluten-free, use kosher salt and gluten-free soy sauces, and dry sherry instead of Shao Xing rice wine.
Serve this flavorful and textured stir-fry dish immediately as it is best enjoyed hot. It pairs wonderfully with a side of warm steamed rice, balancing the savory and aromatic flavors of the stir-fry.
This Wood Ear Mushroom Salad is a refreshing, flavorful, and simple Chinese dish, offering a crunchy texture and an array of taste sensations.
It combines wood ear mushrooms or black fungus with garlic oil, soy sauce, black vinegar, and a variety of fresh vegetables, seasoned with Sichuan pepper, sugar, and chili for a hint of heat. This salad is ideal as a starter or side dish and is most flavorful when prepared a day in advance, allowing the mushrooms to fully absorb the rich seasonings.
- Medium pot
- Heatproof bowl
- Large bowl (for ice bath)
- Large container or another large bowl (for mixing)
- Kitchen Towel
- Sharp knife
- 1 oz dry wood ear mushroom or black fungus (30g): These offer a crunchy texture and are the key component of the dish.
- 3 cloves garlic, minced: Adds a sharp, aromatic flavor to the salad.
- 1 tbsp neutral oil: Helps in cooking and marinating the ingredients.
- 1/2 tsp chili flakes or powder: Adds heat to the dish, adjust according to your preference.
- 1/4 tsp ground Sichuan pepper (optional): Provides a unique aroma and a tingling sensation.
- 1/2 tsp sugar: Balances the heat and acidity in the dish.
- 2 tbsp soy sauce: Adds a salty and umami flavor.
- 2 tbsp Chinese black vinegar: Offers a malty, woody flavor to the salad.
- 1 tbsp sesame oil: Imparts a nutty aroma and rich flavor.
- 1/4 to 1/2 small white onion, thinly sliced: Contributes a sweet and pungent flavor.
- 1/2 small red bell pepper, thinly sliced: Adds sweetness and crunch.
- 2 red chiles, chopped (optional): For additional heat.
- Chopped cilantro: Provides a fresh, herbal flavor.
- Chili oil (optional): For extra spice if desired.
- Rehydrate the Wood Ear Mushrooms:
- Soak the mushrooms in warm water for at least 1 hour or leave overnight in room temperature water until they bloom from absorbed water.
- Prepare the Dressing/Marinade:
- Place minced garlic in a heatproof bowl.
- Heat the oil until small bubbles appear and pour it over the minced garlic.
- Add chili flakes/powder, Sichuan pepper, sugar, soy sauce, black vinegar, and sesame oil. Mix well and adjust to taste.
- Cook the Wood Ear Mushrooms:
- Boil water in a medium pot.
- Cook the mushrooms for 2-3 minutes and then prepare an ice bath by filling a large bowl with 8-10 ice cubes and water.
- Remove the mushrooms from the pot, drain excess water, and place them in an ice bath for at least 10 minutes.
- Prepare the Mushrooms:
- Remove any tough stems and rinse to remove excess dirt.
- Break apart or cut any larger pieces and remove the mushrooms from the ice bath, patting them dry with a kitchen towel.
- Making the Salad:
- Transfer the mushrooms to a large container or bowl.
- Add the prepared dressing along with the onion, bell pepper, chiles, and cilantro, mixing well. Optionally add chili oil for extra heat.
- The salad can be enjoyed immediately or refrigerated for enhanced flavor, ideally a day in advance.
- Serve as a starter or side dish with your favorite mains. It pairs well with rich dishes like sesame noodles, as the acidity of the salad cuts through the richness of the main dish.
- Adjust the amount of chili and Sichuan pepper according to your taste and spice tolerance.
- This salad is also enjoyable when paired with other Chinese or Asian main dishes due to its refreshing and palate-cleansing qualities.
- Nutritional values are approximate and may vary according to individual preferences and portion sizes.
Wood Ear Mushroom Tom Yum Soup is a flavorful, hearty soup that combines the aromatic and spicy flavors of Tom Yum with crispy tofu, savory wood ear mushrooms, and a variety of fresh herbs and vegetables.
The recipe serves 4-6 people and incorporates different cooking methods to achieve layers of flavor, making it a unique and satisfying dish suitable for vegans.
- Baking Tray
- Medium Pan
- Large Soup Pot
- 1 block firm tofu, cubed: Provides a source of protein and a contrasting texture.
- 2 tablespoons soy sauce: Adds a savory, umami flavor.
- 1 tablespoon sesame oil: Offers a rich, nutty flavor.
- 1-2 cups wood ear mushrooms, sliced: They add a crunchy texture and a distinctive taste to the soup.
- 4 garlic cloves: Contribute a strong, aromatic flavor.
- 1/2 tablespoon sesame oil: For sautéing, adding a rich flavor.
- 1 tablespoon soy sauce: Enhances the savory taste of the mushrooms.
- Tom Yum Soup:
- 1 tablespoon olive oil: Used for sautéing the initial ingredients.
- 1 medium onion, diced finely: Adds a sweet, mild flavor.
- 4 stalks lemongrass, halved: Infuses the soup with a citrusy, herbal aroma.
- 1 tablespoon minced galangal: Offers a sharp, citrusy flavor.
- 1 1/2 tablespoons ginger, grated: Adds warmth and spiciness to the soup.
- 2 red chillies, finely sliced: Provide heat; adjust according to preference.
- 5 garlic cloves, minced: Intensifies the aromatic flavor.
- 6 cups vegan chicken stock: Forms the base of the soup, adding depth of flavor.
- 1 tin coconut milk: Adds richness and a creamy texture.
- 2 limes: Bring acidity and brightness to the soup.
- 4 tomatoes, diced: Impart sweetness and acidity.
- 3 tablespoons soy sauce: Enhances the overall savory flavor.
- 1 1/2 tablespoons coconut sugar: Balances the acidity with a hint of sweetness.
- 4 lime leaves: Impart a fresh, citrusy aroma.
- 3 bok choy, chopped: Add crunch and a mild, leafy flavor.
- 1 packet soba noodles, cooked: Serve as the base of the soup, absorbing the flavors well.
- Fresh coriander, chopped: Offers a bright, citrusy, and herbal note.
- Sesame seeds: Add a nutty flavor and decorative element.
- 1 spring onion, sliced: Enhances the freshness and adds a mild, oniony flavor.
- Prepare the Tofu:
- Preheat the oven to 200 degrees Celsius on fan bake, line a tray with baking paper, lay out tofu cubes, drizzle with soy sauce and sesame oil, then bake for 20 minutes or until golden brown.
- Cook the Mushrooms:
- While the tofu is baking, heat a medium pan over medium heat, add sesame oil, wood ear mushrooms, garlic, and soy sauce, sautéing for 8 minutes, then set aside.
- Prepare the Soup Base:
- In a large soup pot, add olive oil and sauté onion and lemongrass for 8 minutes over medium heat, before stirring in ginger, chillies, galangal, and garlic, cooking for an additional 2 minutes.
- Simmer the Soup:
- Pour in vegan chicken stock and coconut milk into the pot, bringing it to a simmer. Stir in tomatoes, soy sauce, coconut sugar, and lime leaves, adding the juice of one lime and quartering the other to add in whole. Allow the soup to simmer for 15 minutes.
- Finalize the Soup:
- After simmering, add bok choy to the soup and allow it to cook slightly, maintaining its crunch.
- Assemble the Dish:
- Serve the soup over cooked soba noodles, topping it with crispy tofu, sautéed wood ear mushrooms, fresh coriander, sesame seeds, and spring onion.
- Adjust the amount of red chillies according to your spice tolerance.
- Ensure that soba noodles are cooked just before serving to maintain their texture.
- The balance of acidity, sweetness, and saltiness can be adjusted at the simmering stage according to personal preference.
- Serve hot and enjoy the symphony of flavors and textures in this delightful Tom Yum Soup!
This Stir-Fried Chicken with Mushrooms and Oyster Sauce recipe is a quick, simple, and flavorful dish, blending the varied textures and flavors of both fresh and dried mushrooms with tender velveted chicken.
This dish serves two and is ideal for those seeking a harmonious combination of savory and umami flavors.
- Small bowls
- Spatula or Chopsticks
- For the Velveted Chicken:
- 1 tablespoon egg white: Helps in marinating the chicken, offering a tender texture.
- 2 teaspoons cornstarch: Aids in achieving the velveting effect on the chicken.
- 2 teaspoons Chinese rice wine or sake: Adds flavor to the chicken marinade.
- 1/4 teaspoon kosher salt: Seasoning to enhance flavor.
- 1/2 pound chicken breast, sliced 1/8 inch thick: Main protein source of the dish.
- 6 cups water: For blanching the chicken.
- 1 teaspoon vegetable, canola, or peanut oil: Used in the water for blanching.
- For the Sauce and Stir-Fry:
- 1 teaspoon cornstarch: Acts as a thickening agent for the sauce.
- 1 teaspoon sesame oil: Offers a rich, nutty flavor to the sauce.
- 2 teaspoons oyster sauce: Provides a sweet, salty, and umami flavor.
- 1 teaspoon soy sauce: Adds depth and savory notes to the dish.
- 1 medium clove garlic, finely minced: Introduces a strong, aromatic flavor.
- 2 tablespoons water: To dilute the sauce.
- 2 tablespoons vegetable, canola, or peanut oil, divided: Used for stir-frying.
- 1/2 pound mixed mushrooms: For varied flavors and textures.
- 1/4 cup dried wood ear mushroom: Offers a crunchy texture and distinctive taste.
- Cooked white rice, for serving: Acts as a base, absorbing the flavors well.
- Prepare the Velveted Chicken:
- In a small bowl, mix egg white, cornstarch, rice wine, and salt thoroughly.
- In a separate bowl, combine chicken with the cornstarch mixture and refrigerate for 30 minutes.
- Blanch the Chicken:
- Bring water and oil to a boil in a wok.
- Add the marinated chicken, separate the pieces, and cook until they turn white but are still raw within (around 40 seconds).
- Drain and set aside, ensuring excess water is shaken off.
- Prepare the Sauce:
- Mix cornstarch, sesame oil, oyster sauce, soy sauce, garlic, and water in a small bowl and set aside.
- Cook the Mushrooms:
- Heat a tablespoon of oil in the wok until smoking.
- Add fresh mixed mushrooms, season with salt, and cook until water is released (about 3 minutes).
- Add rehydrated wood ear mushrooms and cook until they begin to brown (about 5 minutes).
- Transfer to a plate and clean the wok.
- Cook the Chicken:
- Heat the remaining oil and stir-fry the chicken until it is almost cooked through (about 2 minutes).
- Combine and Finish Cooking:
- Return the mushrooms to the wok, combining them with the chicken.
- Add the prepared sauce and toss until it thickens (about 1 minute).
- Serve immediately over cooked white rice.
- Beating the egg white with a fork until it reaches a thinner viscosity will make it easier to measure.
- Dried wood ear mushrooms can be found in most Asian markets and should be rehydrated in warm water for 15 minutes prior to cooking.
- Ensure the chicken is not overcooked during blanching, as it will be cooked again during stir-frying.
- Adjust salt and other seasonings according to personal preference.
- Serve hot and savor the balanced umami and savory flavors enriched with the aroma of mixed mushrooms!
Wood Ear Mushroom Vegan Stir Fry is a vibrant and savory Chinese dish, notable for its crunchy texture and a perfect blend of spicy flavors.
It is not only easy to prepare but also super healthy and scrumptious, making it an excellent choice for those who prefer plant-based diets. It’s a quick dish, taking only about 20 minutes from prep to table, and serves four, offering a calorie content of 104kcal per serving.
- Wok or Frying Pan
- Mixing Bowls
- Knife and Chopping Board
- Spatula or Stirring Spoon
- 1 tablespoon Light Cooking Oil: Acts as the base oil for stir-frying.
- 3 cloves Garlic, minced: Infuses the dish with a fragrant and spicy aroma.
- 1 teaspoon Fresh Grated Ginger: Adds a zesty flavor (can substitute with ½ teaspoon ground dried ginger).
- 0.5 teaspoon Chili Paste or ½ Fresh Chili, finely chopped: Introduces a spicy kick to the dish.
- 5 oz. Bamboo Shoots: Provides a crunchy texture.
- 1 cup Choi Sum, chopped: Adds a green, leafy component (can be substituted with other green leafy vegetables).
- 2 cups Wood Ear Mushrooms, rehydrated and chopped: The star ingredient, bringing in a crunchy texture and unique flavor.
- 4 oz. Tofu, diced: Adds a soft, protein-rich element to the stir-fry.
- 1.5 tablespoon Soy (Tamari) Sauce: Offers a salty, umami flavor.
- 1 tablespoon Black Chinese Vinegar: Contributes a deep, sour taste to the dish.
- 1 pinch Sugar or Sugar Substitute: Balances the flavors with a hint of sweetness.
- 1 teaspoon Sesame Oil: Adds a rich, nutty flavor to the final dish.
- 2 count Green Onions, for garnish: Optional, enhances the dish’s visual appeal and flavor.
- Preparation of Ingredients:
- Rehydrate the wood ear mushrooms in hot water for 15 minutes. After rinsing well, remove the stems and chop them into bite-sized pieces.
- Begin Stir Frying:
- Heat oil in a wok or frying pan.
- Add in garlic, ginger, and chili paste or chopped chili pepper.
- Sauté for approximately 1 minute or until the spices are aromatic, releasing their flavors into the oil.
- Add Main Ingredients:
- Introduce bamboo shoots, wood ear mushrooms, tofu, and choi sum to the wok.
- Stir in soy sauce, black Chinese vinegar, sugar or sugar substitute, and sesame oil.
- Stir fry the mix until the flavors meld and the choi sum turns bright green, typically about 2-3 minutes.
- Final Touches:
- Garnish with green onions and serve hot, preferably with a side of rice.
- Feel free to experiment with vegetables of your choice, bearing in mind to cook the harder vegetables first.
- In the absence of wood ear mushrooms, fresh mushrooms like shiitake or button can be used. These should be added early with the aromatics.
- If fresh wood ear mushrooms are available, adding them at the end retains their crunchy texture.
- Black Chinese vinegar has a distinctive deep flavor, making it non-exchangeable with other vinegars.
- Serving: 4g | Calories: 104kcal | Carbohydrates: 8g | Protein: 33g | Fat: 54g | Sodium: 343mg | Potassium: 211mg | Fiber: 6g | Sugar: 15g
The Chilled Cucumber and Wood Ear Mushroom Salad is a refreshing and flavorful dish, combining the crunch of cucumber with the unique texture of wood ear mushrooms.
With a blend of tangy, sweet, and spicy flavors, this salad is ideal for a light and healthy appetizer or side dish. It serves two and takes about 1 hour and 30 minutes to prepare, including chilling time, offering 94 calories per serving.
- Mixing Bowls
- Knife and Chopping Board
- Measuring Spoons
- Mixing Spoon
- ½ ounce Dried Wood Ear Mushrooms: Adds a distinctive texture to the salad.
- 1 tablespoon Lime Juice: Provides a citrusy tang to the dressing.
- 1 tablespoon Light Soy Sauce: Infuses the salad with a savory umami flavor.
- 1 tablespoon Sesame Oil: Imparts a rich, nutty aroma to the dish.
- 1 teaspoon Grated Ginger: Offers a warm, spicy note to the dressing.
- 1 teaspoon Palm Sugar: Sweetens the dressing slightly.
- ½ teaspoon Chopped Thai Chile Pepper: Introduces a spicy kick to the salad.
- 1 Japanese Cucumber, thinly sliced: Contributes a fresh, crunchy texture.
- 1 teaspoon Sesame Seeds: Adds a decorative touch and a bit of crunch.
- Hydrate the Mushrooms:
- Soak the dried wood ear mushrooms in water until they are fully hydrated, which should take around 15 to 20 minutes.
- Boil the Mushrooms:
- Once hydrated, drain the mushrooms and place them in a saucepan over medium heat.
- Boil them for about 2 minutes, then drain and let them cool.
- Prepare the Dressing:
- In a separate bowl, combine the lime juice, light soy sauce, sesame oil, grated ginger, palm sugar, and chopped Thai chile pepper.
- Mix well to ensure that the sugar is dissolved and the ingredients are well integrated.
- Assemble the Salad:
- Toss the thinly sliced cucumber, cooled wood ear mushrooms, and sesame seeds in the prepared dressing.
- Ensure that the cucumbers and mushrooms are well-coated with the dressing.
- Chill the Salad:
- Once assembled, chill the salad for at least 1 hour before serving to allow the flavors to meld together.
Nutritional Information (per serving):
- Calories: 94
- Fat: 8g
- Carbs: 6g
- Protein: 2g
- Ensure that the salad is well-chilled before serving as it enhances the flavors and the refreshing nature of the dish.
- The salad is versatile; feel free to add more vegetables or adjust the spice level according to your preference.
This soup is a fusion of classic flavors, blending the tanginess of rice wine vinegar and the spiciness of red hot sauce, with the unique textures of wood ear mushrooms and yellowfoot chanterelles.
This appetizing soup is infused with rich, aromatic spices and serves as a warm, comforting dish. This soup serves 4 and takes about 40 minutes to prepare, offering 116 calories per serving.
- 2 quart soup pot
- Knife and Chopping Board
- Measuring Cups and Spoons
- Mixing Spoon
- 4 cups Light Chicken Stock: The base for the soup.
- ½ teaspoon Grated Ginger: Adds a zesty, pungent flavor.
- ¼ inch slice Galangal (optional): Enhances the aroma and flavor of the soup.
- 2 tablespoons Rice Wine Vinegar: Imparts a tangy flavor to the soup.
- 2 teaspoons Red Hot Sauce: Adjust to taste, adds a spicy kick.
- 2 tablespoons Mushroom Ketchup or Soy or Fish Sauce: Adds umami and savory notes.
- 2 oz Fresh Yellowfoot Chanterelles or another fresh mushroom like buna-shimeji or shiitake: Provides a distinct flavor and texture.
- 5 grams Dried Wood Ear Mushrooms or ½ cup fresh: Enhances texture and flavor.
- A few drops of Toasted Sesame Oil: For a nutty, aromatic finish.
- 5 oz High Quality Firm Tofu, diced (optional): Adds protein and texture.
- 2 tablespoons Cornstarch, made into a slurry with water: To thicken the soup.
- 1 large Egg, beaten: Adds richness and texture.
- Sliced Scallions: For garnish and flavor.
- Red Colored Chili Oil (optional): For extra heat and color.
- Sliced Culantro or Cilantro (optional): For garnish and fresh flavor.
- Preparation: Crush the galangal (if using) with the back of a knife to release its aroma. Pour hot water over the wood ear mushrooms to hydrate them for 15 minutes. After hydrating, discard the mushroom liquid and julienne the mushrooms to ¼ inch pieces. Reserve them for later use.
- Cooking the Soup: In a 2 quart soup pot, combine and heat all soup ingredients including the mushrooms. Allow the mixture to simmer gently for 10 minutes so the galangal can infuse its aroma.
- Thickening the Soup: Once the soup is hot and simmering, stir in the cornstarch slurry and tofu. Allow the soup to thicken for a minute or two.
- Adding the Egg: Carefully, stir the soup vigorously in a clockwise motion. Gently drizzle in the beaten egg while the soup is still swirling. Once the egg has formed beautiful ribbons, add in the scallions and cilantro.
- Serving: Divide the soup between four serving cups. Optionally, drizzle with chili oil before serving.
- This recipe is versatile and allows for the use of different types of mushrooms such as fresh shiitake, the Velvetfoot Mushroom Enokitake, and Honey Mushrooms.
- Adjust the level of spiciness to your preference by varying the amount of red hot sauce and optional chili oil.
- For a vegetarian option, substitute the chicken stock with vegetable stock and avoid fish sauce.
This Crayfish and Asparagus Soup is an easy-to-prepare dish with an intriguing combination of textures and flavors.
The wood ear mushrooms bring a unique crunch, the asparagus adds a fresh, green bite, and the crayfish contributes a delicate, seafood sweetness to the savory chicken broth base. It’s a harmonious blend of ingredients, serving as an elegant and nutritious choice for a light meal or starter, especially suitable for spring and summer seasons.
This recipe serves 4 and has a preparation time of approximately 35 minutes.
- Knife and Chopping Board
- Measuring Cups and Spoons
- Mixing Spoon or Whisk
- Bowl (for soaking mushrooms)
- 3 Dried Wood Ear Mushrooms: Provides a crunchy texture and earthy flavor to the soup.
- 500 grams Green Asparagus: Adds a fresh, vegetal note and vibrant color.
- 1 ½ liters Chicken Broth: Serves as a flavorful base for the soup.
- 1 tablespoon Cornstarch: Acts as a thickening agent.
- 1 tablespoon Soy Sauce: Imparts a salty, umami flavor.
- 200 grams Cooked Crayfish (or crabs): Adds a sweet, delicate seafood flavor.
- Salt: To taste.
- Freshly Ground Pepper: To taste.
- Fresh Cilantro: For garnish and a burst of fresh flavor.
- Preparation of Ingredients: Rehydrate the wood ear mushrooms in hot water for about 20 minutes, then squeeze them to remove excess water and cut into strips. Rinse the asparagus and trim the lower, woody ends. Cut the asparagus into 3 cm (approximately 1¼ inches) long pieces.
- Preparing the Broth: In a saucepan, bring the chicken broth to a boil. Remove 1 cup of hot broth from the saucepan. In this cup, stir in the cornstarch and 1 tablespoon of soy sauce until smooth, ensuring there are no lumps.
- Cooking the Soup: Pour the cornstarch mixture back into the boiling broth, stirring continuously with a whisk to avoid lumps, until it is well incorporated. Add the asparagus pieces to the broth and let it simmer for about 6 minutes, or until the asparagus is al dente.
- Finishing the Soup: Add the prepared crayfish tails or crabs and the strips of wood ear mushrooms to the saucepan. Allow it to simmer for approximately 1 minute, ensuring it does not come to a boil. Season the soup to your preference with the remaining soy sauce, salt, and freshly ground pepper.
- Serving: Serve the soup hot, garnished with fresh cilantro.
These Mu Shu Lettuce Cups present a quick, delectable, and vegan take on a Chinese-American classic.
A flavorful mixture of braised tofu and wood ear mushrooms is complemented by fresh vegetables, a rich stir-fry blend, and house-made hoisin, all nestled in crisp lettuce leaves.
It’s a light, healthy, and customizable dish that’s rich in flavor, easy to assemble, and suitable for those following gluten-free, dairy-free, and vegan diets, making it a versatile option for diverse dietary needs.
- Medium Bowl
- Large Frying Pan
- Paper-Towel-lined Plate
- Knife and Cutting Board
- Serving Platter
- 1 ounce Dried Wood Ear Mushrooms: Providing an earthy flavor and a crunchy texture.
- ½ pound Hodo Organic Braised Tofu: A high-protein, vegan main ingredient.
- 3 Organic Scallions: For a mild, oniony flavor.
- 5 ounces Organic Shredded Green or other Cabbage: Adds crunch and freshness.
- 2 ounces Organic Shredded Carrots: For color and a sweet, earthy taste.
- Sunbasket Stir-Fry Blend: Consisting of coconut aminos, toasted sesame oil, garlic, and ginger, it adds depth and richness to the dish.
- 1 head Organic Baby Iceberg or other Lettuce: Acts as a crunchy, refreshing cup for the mu shu.
- 4 or 5 sprigs Organic Fresh Cilantro: For garnish and fresh, herbal notes.
- Sunbasket Hoisin: A sweet-tart sauce made from almond butter, coconut aminos, pumpkin puree, dried plums, molasses, coconut vinegar, toasted sesame oil, kosher salt, and granulated garlic.
- Soak the Mushrooms:
- In a medium bowl, cover the wood ear mushrooms with very hot tap water.
- Allow them to soak until softened (10 to 15 minutes).
- Prep and Cook the Tofu:
- While mushrooms are soaking, crumble or cut the tofu into ½-inch pieces.
- In a large frying pan, warm oil over medium-high heat until hot but not smoking.
- Add the tofu, season it with salt and pepper, and cook until lightly browned and crisp, turning occasionally (3 to 5 minutes).
- Transfer the cooked tofu to a paper-towel-lined plate.
- Prepare the Vegetables and Cook the Mu Shu Ingredients:
- Thinly slice the soaked and drained mushrooms.
- Thinly slice the scallions on the diagonal, discarding the root ends.
- In the same pan used for the tofu, add oil if dry, and warm it over medium-high heat.
- Add the cabbage and carrots, seasoning with salt and pepper, and cook until starting to soften, stirring occasionally (2 to 4 minutes).
- To the pan, add the tofu, mushrooms, and stir-fry blend; cook until the mushrooms start to soften, stirring occasionally (2 to 4 minutes).
- Remove from the heat, stir in the scallions, and season the mixture to taste with salt and pepper.
- Prep the Lettuce and Cilantro:
- Separate the lettuce leaves, and trim the root end.
- Coarsely chop the cilantro.
- Assemble and Serve:
- Spread a thin layer of hoisin on each lettuce leaf.
- Top the leaves with the vegetables and tofu mixture.
- Garnish with cilantro and serve with the remaining hoisin on the side.
This recipe is a quick and easy venture into the umami-rich world of mushrooms, focusing on the crunchy textures of Enoki and Wood Ear Mushrooms complemented by the heat of red chili peppers.
The concoction simmers in a flavorful Mentsuyu sauce that’s reduced to intensity.
This dish can serve as a delightful side or a flavorful topping, and its flavor can be adjusted depending on how much you reduce the sauce while simmering, offering a versatile taste profile suitable for 2 servings.
- Knife and Cutting Board
- Measuring Spoons
- Measuring Cup
- 1 bag Enoki Mushrooms: Thin, white, and crisp mushrooms that offer a delicate flavor.
- 2 to 3 pieces Wood Ear Mushrooms: Known for their crunchy texture and ability to absorb flavors well.
- 1 Pepper’s worth Sliced Red Chili Peppers: To add heat to the dish, adjust to your preferred spice level.
- 2 tbsp Mentsuyu (2x Concentrate): A flavorful Japanese sauce made with soy sauce, mirin, and dashi; it adds depth and umami to the dish.
- 2 tsp Sugar: Balances the savory elements of the dish with a touch of sweetness.
- 50 ml Water: To dilute the concentrated Mentsuyu and help in simmering the mushrooms.
- Preparation of Mushrooms:
- Hydrate the wood ear mushrooms according to package instructions.
- Once hydrated, chop the wood ear mushrooms into thin strips.
- Slice off the stem of the enoki mushrooms and cut them in half.
- Simmering Process:
- Combine the prepared mushrooms, sliced red chili peppers, Mentsuyu, sugar, and water in a pot.
- Bring the mixture to a simmer and let it cook until all the liquid has evaporated, allowing the mushrooms to absorb the rich flavors of the sauce.
- Tasting and Adjusting:
- As the mixture simmers, regularly taste the dish and adjust the seasoning if needed, adding more Mentsuyu or sugar according to your preference.
- Once the liquid is gone and the mushrooms have absorbed the flavors well, the dish is ready to be served.
This recipe for Chicken and Wood Ear Mushroom Soup is a classic example of a dish blending rich, savory flavors with the textural contrast provided by the wood ear mushrooms.
It combines the fragility of chicken with the flavorful depth of various Asian ingredients, producing a soup that is both aromatic and brimming with taste. This recipe serves around four people and involves a relatively straightforward cooking process.
- Medium Saucepan or Wok
- Cutting Board and Knife
- Paper Towel
- 4 Chicken Thigh Fillets (about 400g): The main protein source of the soup, providing flavor and texture.
- 2 tsp Peanut Oil: Used for cooking the chicken and ginger, adding a mild, nutty flavor.
- 30g Peeled Ginger, Shredded: Adds a spicy, zesty flavor to the soup, enhancing its aromatic profile.
- 1L (4 cups) Massel Chicken Style Liquid Stock: Forms the base of the soup, contributing to its rich flavor.
- 1/4 cup (60ml) Shaoxing Wine: A Chinese rice wine that adds a sweet and aromatic flavor. Substitute with a dry sherry if unavailable.
- 2 1/2 tbsp Soy Sauce: Adds a salty, umami flavor to the soup.
- 1/4 tsp Crushed White Peppercorns: Adds a mild, floral spice to the dish.
- 100g Punnet Wood Ear Mushrooms, Trimmed: Contribute an earthy flavor and a crunchy texture to the soup.
- 1 Garlic Stem, Thinly Sliced Diagonally: Introduces a mild, sweet garlic flavor to the soup.
- Prepare the Chicken:
- Bring a medium saucepan of salted water to the boil.
- Add chicken thigh fillets to the boiling water and bring back to the boil.
- Remove the saucepan from the heat and drain the water.
- Allow the chicken to cool slightly for around 5 minutes.
- Pat the chicken with a paper towel to remove excess moisture.
- Thinly slice the chicken widthways, preparing it to be added to the soup.
- Prepare the Soup:
- Heat peanut oil in a medium saucepan or wok over high heat.
- Add shredded ginger and the prepared chicken to the saucepan.
- Cook, stirring, for about 2 minutes or until the mixture becomes fragrant.
- Pour in the chicken stock, shaoxing wine, and soy sauce, and bring the mixture to a boil.
- Season the soup with crushed white peppercorns.
- Add the trimmed wood ear mushrooms and diagonally sliced garlic stem to the mixture and remove the saucepan from heat immediately.
- Ladle the soup evenly among serving bowls.
- Serve the soup hot, allowing the aromatic fusion of ginger, shaoxing wine, and the richness of chicken and mushrooms to be savored in every sip.
- Optionally, pair with a side of steamed rice or noodles for a more filling meal.
This recipe is a flavorful amalgamation of king oyster and wood ear mushrooms adorned with cilantro persillade, creating a symphony of textures and flavors.
It’s a versatile dish, which can serve as a splendid side or a main course, combining the meaty texture of king oyster mushrooms with the crunchy appeal of wood ear mushrooms, and it is finished off with a zesty cilantro persillade.
This recipe is designed to serve 2 to 4 people and can be completed in around 15 minutes.
- Large Skillet or Grill
- Paring Knife or Vegetable Peeler
- Cutting Board
- Cooking Brush (if using a grill)
- 6 Large King Oyster Mushrooms: The principal ingredient, offering a meaty texture and a mild flavor.
- Everyday Olive Oil: Used for cooking mushrooms and making persillade, adding a rich, fruity flavor.
- Kosher Salt and Freshly Ground Black Pepper: For seasoning the mushrooms.
- 1 Bunch Cilantro: Adds a fresh, citrusy flavor to the dish; used in persillade and as a garnish.
- 2 Whole Garlic Cloves, Peeled: Contribute a pungent, spicy flavor to the persillade.
- 1 cup Fresh Wood Ear Mushrooms (or rehydrated from dried): Add a crunchy texture and an earthy flavor to the dish.
- Prepare King Oyster Mushrooms:
- Trim any tough or dried bottoms from the king oyster mushrooms.
- Optionally, remove the bottom inch of outer skin from the stems using a paring knife or a vegetable peeler.
- Cut the mushrooms lengthwise into 1/4-inch-thick slices.
- Cook King Oyster Mushrooms:
- If using a grill, brush the mushroom slices with olive oil.
- If using a skillet, heat olive oil over medium-high heat and add the slices.
- Season with salt and pepper and cook until deep golden brown all over (2 to 4 minutes), flipping halfway.
- Transfer the slices to a serving plate.
- Prepare Persillade:
- While mushrooms are cooking, prepare the persillade by mincing 2 to 3 sprigs’ worth of cilantro leaves and stems together with the peeled garlic cloves.
- Cook Wood Ear Mushrooms:
- Return the skillet to medium heat and add more olive oil.
- Add wood ear mushrooms and season with salt.
- Sprinkle over the prepared persillade and toss often, cooking until the mushrooms are hot and the garlic is no longer raw (30 to 60 seconds).
- Assemble and Serve:
- Scatter the cooked wood ear mushrooms over the king oyster mushroom slices.
- Garnish with additional fresh cilantro leaves before serving.
- This mushroom dish is rich in flavor and texture, making it an excellent companion to grilled meats or a flavorful addition to a vegetarian meal.
- You can also serve it atop toasted bread or alongside a fresh salad to balance the robust flavors of the mushrooms and garlic.
This recipe brings out the essence of Kikurage, or Wood Ear Mushrooms, through a traditional Japanese method of cooking called Tsukudani.
It involves simmering ingredients in a mixture of soy sauce, sake, and sugar, resulting in a dish bursting with umami and sweet flavors.
This dish highlights the distinct texture of the wood ear mushrooms and incorporates the boldness of chili or sesame oil and the nuttiness of ground sesame seeds.
- Medium-sized Bowl
- Frying Pan
- Stirring Utensil
- Knife for julienning
- 5g Kikurage (Dried Wood Ear Mushrooms): These are the stars of the dish, offering a unique texture and an earthy flavor.
- 1 tsp Sugar: Adds sweetness to balance the salty and umami flavors of the dish.
- 2~3 tsp Soy Sauce: Provides saltiness and umami to the dish.
- 1 tsp Mirin: A sweet rice wine that adds depth and sweetness to the dish.
- 1 tsp Sake: Adds a subtle, refined flavor to the dish.
- 1 tsp Ishigaki Gourmet Chili Oil (or Sesame Oil): Infuses the dish with a spicy kick or a toasty, nutty flavor, respectively.
- 2 tsp Ground Sesame Seeds: Bring a nutty flavor and crunchy texture to the dish.
- Rehydrate the Mushrooms:
- Dissolve a pinch of sugar in lukewarm water in a bowl.
- Add the dried wood ear mushrooms and allow them to rehydrate for about 40-60 minutes.
- Prepare the Mushroom Mix:
- Once rehydrated, squeeze out the excess water from the mushrooms.
- Finely julienne the mushrooms.
- Combine the julienned mushrooms with sugar, soy sauce, mirin, and sake, ensuring the ingredients are well mixed.
- Cook the Mushrooms:
- Transfer the mushroom mix to a frying pan and place it over medium heat.
- Stir fry the mushrooms with Ishigaki Gourmet Chili Oil (or sesame oil) until there is no moisture left in the pan, ensuring the flavors are well-incorporated.
- Final Touch:
- Once cooked, mix in the ground sesame seeds, blending them well with the mushrooms to enhance the dish’s flavor profile.
- This flavorful preparation of wood ear mushrooms can be enjoyed as a side dish to accompany steamed rice, enhancing your meal with its rich flavors and textures.
- It can also be a unique addition to a bento box or served as a topping on a bowl of warm noodles, adding an extra layer of texture and flavor to your dish.
Beef and Wood Ear Mushroom Stir Fry is a flavorful and quick dish combining tender beef, crunchy wood ear mushrooms, and vibrant Chinese broccoli, all enveloped in a savory and aromatic sauce.
It’s a versatile dish that pairs well with either noodles or rice, providing a balanced and satisfying meal. With a total cooking time of just 30 minutes, it’s perfect for a swift, delightful dinner.
- Medium Wok or Medium Saucepan
- Wooden Stirring Spoon
- Sharp Cutting Knife
- 1 teaspoon Ginger, finely chopped: Adds a zesty, spicy, and aromatic flavor to the dish.
- 2 cloves Garlic, finely chopped: Provides a pungent and flavorful base for the stir fry.
- 15-20 Wood Ear Mushrooms: Offering a distinctive crunchy texture and an earthy flavor.
- 4 cups Chinese Broccoli, chopped: Brings a bold, earthy flavor and a vibrant green color; stems should be cut off.
- 1/6 pound Beef Bulgogi or desired amount: A sweet, savory, marinated and grilled beef adding protein and flavor to the dish.
- 4 tablespoons Soy Sauce: Adds saltiness and a rich, umami flavor to the dish.
- 1 teaspoon Oyster Sauce: Enhances the dish with a savory, slightly sweet, and umami flavor.
- ½ teaspoon Sesame Oil: Adds a nutty and aromatic flavor to the stir fry.
- 2 tablespoons Vegetable Oil: Used for cooking the ingredients and allowing flavors to meld.
- Preheat the medium saucepan or wok over medium to high heat.
- Combine vegetable oil and sesame oil in the pan.
- Cooking Aromatics:
- Once the oil is hot, introduce ginger and garlic into the pan; it should sizzle immediately.
- Cook until the mixture is lightly browned to release the flavors.
- Adding Vegetables:
- Introduce Chinese broccoli to the pan along with soy sauce and oyster sauce.
- Cook for 2 minutes, occasionally stirring to ensure even cooking.
- Integrating Wood Ear Mushrooms:
- Add the wood ear mushrooms and cook for an additional 2 minutes, allowing the vegetables to blend with the mushrooms.
- Cooking the Beef:
- Add the beef to the pan and continue cooking until the meat is fully browned and integrated with the other ingredients.
- Once all components are well-cooked, remove the pan from the heat.
- Serve the stir fry immediately over warm noodles or rice, allowing the flavors to be absorbed by the base.
- Consider garnishing the dish with sesame seeds or fresh herbs like cilantro for an extra layer of flavor and visual appeal.
- Serve alongside a mild soup or salad to balance out the rich flavors of the stir fry.
This is an easy-to-prepare, flavorful stir-fried noodle dish featuring wood ear mushrooms and edamame, enriched with the exotic aroma of curry powder and a host of colorful vegetables.
It is a balanced and vibrant dish, full of textures and flavors, suitable for those who enjoy a nutritious and hearty meal. With a preparation time of just 30 minutes, it is an excellent choice for a quick lunch or dinner.
- Pot (for boiling noodles and blanching vegetables)
- Skillet (for sautéing vegetables)
- Strainer (for draining noodles and vegetables)
- Cutting Board and Knife
- Vegetable Peeler
- 400 grams Chinese Egg Noodles (about 5 mm): Serve as the base of the dish, providing a chewy texture.
- 1 tbsp Curry Powder: Adds a rich, warm, and aromatic flavor to the dish.
- 3 tbsps Vegetable Oil: Used for sautéing the vegetables and noodles.
- 2 Garlic Cloves: Contribute a bold, pungent flavor when sautéed.
- 1 tsp Freshly Grated Ginger: Imparts a zesty, spicy flavor to the dish.
- 200 grams Frozen Soybeans (shelled, thawed): Adds protein and a nutty flavor.
- 2 Carrots: Provides a sweet flavor and crunchy texture.
- 200 grams Snow Peas: Offers a sweet and crisp texture.
- 150 grams Wood Ear Mushrooms (jarred): Contribute an earthy flavor and crunchy texture.
- 150 grams Soybean Sprouts: Adds a crunchy texture and a fresh, nutty flavor.
- Light Soy Sauce: Used for seasoning, adding a salty, umami flavor.
- Red Pepper Flakes: Optional, for those who prefer a spicy kick.
- Cooking Pasta:
- Boil a pot of salted water.
- Cook the Chinese egg noodles until al dente and then drain them.
- Preparation of Vegetables:
- Finely chop the peeled garlic cloves.
- Peel the carrots and cut them into matchsticks.
- Drain the jarred wood ear mushrooms and cut them into strips.
- Rinse the snow peas, remove the strings, and blanch them in boiling salted water until they are crisp-tender, which should take about 2 minutes. Drain, rinse under cold water, drain again, and halve them crosswise.
- Sautéing Vegetables:
- In a skillet, heat the vegetable oil.
- Briefly sauté the carrots and snow peas.
- Add garlic, ginger, soybeans, bean sprouts, and mushrooms to the skillet and sauté until the vegetables are tender, approximately 2-3 minutes.
- Finalizing the Dish:
- Sprinkle the curry powder and stir to combine all ingredients well.
- Integrate the noodles with the vegetables, stirring until everything is heated through.
- Season the dish with light soy sauce to taste.
- Optionally, sprinkle with red pepper flakes before serving if a spicy flavor is desired.
This recipe represents a delightful fusion of textures and flavors, combining the chewiness of wontons with the crunchiness of wood ear mushrooms and the robust, spicy, and nutty flavor of the peanut chilli oil sauce.
This dish is versatile and can serve as a main course, a side dish, or a snack, reflecting the rich and diverse culinary tradition of Chinese cuisine. It requires a moderate amount of preparation and cooking time, resulting in a dish that is not only flavorful but also visually appealing.
- Medium-sized pot (for boiling wontons and soaking mushrooms)
- Mixing bowls
- Knife and cutting board
- Spoon (for mixing and serving)
- Wonton Wrappers: Serves as the exterior of the wontons.
- Small Bunch of Coriander: Adds freshness and a pop of color to the dish.
- For Wonton Filling:
- 1 Chicken Breast, Minced: Provides protein and flavor to the filling.
- Handful of Wood Ear Mushrooms: Adds crunchiness and an earthy flavor.
- 1 Stick of Celery, Finely Chopped: Contributes a fresh and crisp texture.
- Seasonings: Including soy sauce, sesame oil, rice wine vinegar, chicken powder, sugar, and black pepper to enhance the flavor of the filling.
- For Peanut Chilli Oil Sauce:
- Combination of soy sauce, sesame oil, rice wine vinegar, chilli oil, sesame seeds, peanut butter, garlic paste, ginger paste, and hot water, creating a rich, spicy, and nutty sauce.
- Preparation of Mushrooms:
- Soak the wood ear mushrooms in boiling water for 20 minutes until they become large and elastic. Reserve a handful for toppings and chop the rest for the wonton filling.
- Preparing the Filling:
- In a bowl, mix chopped chicken, celery, and chopped mushrooms.
- Add filling seasonings and combine them thoroughly to create a cohesive mixture.
- Assembling the Wontons:
- Cooking Wontons:
- Boil the assembled wontons in water for approximately 6 minutes.
- Preparing Peanut Chilli Oil Sauce:
- Meanwhile, combine all the ingredients for the peanut chilli oil sauce in a bowl, creating a harmonious mixture.
- Assembling the Dish:
- In your serving bowl, lay a base of peanut sauce.
- Arrange a few mushrooms and cooked wontons over the sauce.
- Drizzle more sauce over the wontons, then top with the remaining mushrooms, fresh coriander, and a sprinkle of sesame seeds.
This dish can be enjoyed hot, immediately after preparation, allowing one to fully appreciate the intermingling of flavors and textures. The hearty wontons, crunchy mushrooms, and bold, spicy sauce make it a satisfying meal, with the fresh coriander providing a refreshing contrast. Ideal for those who enjoy Chinese cuisine with a twist, this dish offers a unique and flavorful dining experience.
A visual guide for assembling the wontons may be helpful and can be found on the recipe contributor’s Instagram video, as mentioned in the recipe.
This easy-to-make Chinese salad combines the refreshing taste of cucumber with the unique texture of wood ear mushrooms, accented by the crunchy delight of peanuts.
It boasts a harmonious blend of sweet, sour, and savory flavors, courtesy of a rich sauce made with soy sauce, dark vinegar, garlic, and sesame oil. This dish can serve as a light meal or a flavorful side dish, representing a fusion of traditional flavors and textures inherent in Chinese cuisine.
- Wok or frying pan
- Medium-sized pot (for parboiling wood ear mushrooms)
- Mixing bowl
- Colander or strainer (for draining)
- Stirring spoon
- 1 Medium Cucumber: Adds a refreshing and crunchy texture to the salad.
- 0.5 Cups Dried Wood Ears: Provide an additional crunch and earthy flavor once rehydrated and cooked.
- 20 Gram Peanuts: Impart a nutty flavor and an extra crunch to the dish.
- Seasonings & Sauce Ingredients: Including naturally brewed soy sauce, minced garlic, Shanxi mature vinegar/dark vinegar, olive oil, sesame oil, salt, and sugar, which together create a balanced, flavorful sauce.
- Optional: Pepper oil, for those who prefer a hint of spiciness in their salad.
- Preparing Wood Ear Mushrooms:
- Soak the dried wood ears in cold water for 2 hours or in warm water for 30 minutes to an hour until thoroughly softened.
- Rinse them under running water and remove the stem.
- Parboil in boiling water for 5 minutes, drain, and set aside to cool.
- Roasting Peanuts:
- In a wok, heat olive oil and add peanuts, stirring over medium-high heat until golden. Once done, set them aside to cool.
- Preparing the Sauce:
- Using the same wok, add minced garlic and sesame oil and stir until the garlic is fragrant.
- Mix in vinegar, soy sauce, sugar, and salt, stirring for about a minute until the sauce thickens slightly.
- Assembling the Salad:
- Arrange the cucumber, wood ear mushrooms, and roasted peanuts on a plate.
- Pour the prepared sauce over the arranged ingredients.
- Mix well using chopsticks before serving.
- This dish serves two, making it ideal for a quick and flavorful meal or side dish.
- For lovers of spice, pepper oil can be added to introduce an extra layer of flavor and heat.
- It’s essential to ensure the wood ear mushrooms are adequately softened during the soaking process to achieve the desired texture.
This dish is best enjoyed fresh to maintain the crunchiness of the cucumber and peanuts. It can be a light and refreshing meal option during the summer months or serve as an accompaniment to a main course, providing a burst of flavor and texture to elevate the dining experience.
This recipe offers a delightful twist to the traditional scrambled eggs, infusing them with the unique texture and flavor of wood ear mushrooms, the aromatic presence of garlic, and the pungent kick of spring onions.
Touched with the savory note of soy sauce and enriched with butter, this dish is quick to prepare, yet rich in flavors, making it a suitable choice for a hearty breakfast or a quick, nourishing meal.
- Non-stick saucepan
- Cutting board and knife
- Mixing or stirring spoon
- Bowl (for beaten eggs)
- 20g Wood Ear Mushrooms: Provides a distinctive texture and an earthy flavor to the dish.
- 25g Butter: Used for sautéing and adds richness to the dish.
- 1 Clove Garlic: Finely chopped or crushed; contributes a pungent, aromatic flavor.
- 1 Spring Onion: Sliced; adds a mild, sweet, and spicy flavor.
- 2 Eggs: Beaten; the primary component of the dish, offering protein and richness.
- 2 tsp Soy Sauce: Adds a savory, umami flavor to the dish.
- Pepper: For seasoning, enhancing the overall taste.
- Sesame Oil: A drizzle is used to finish the dish, adding a nutty aroma and taste.
- A handful of Coriander Leaves: Torn; adds a fresh, citrusy flavor and enhances the visual appeal of the dish.
- Prepare Mushrooms:
- Chop wood ear mushrooms into bite-sized pieces or slice them into strips, discarding any hard stalks.
- Cooking Mixture:
- In a non-stick saucepan over medium heat, melt butter until completely liquid.
- Add finely chopped garlic, mushrooms, and sliced spring onions, sautéing them for about 30 seconds.
- Adding Eggs and Seasoning:
- Introduce soy sauce and pepper to the saucepan.
- Immediately follow with the beaten eggs.
- Keep stirring the eggs along with the mushroom mixture until the eggs are just set.
- Finishing Touches:
- As soon as the eggs are done, drizzle a few drops of sesame oil for added flavor and aroma.
- Finish the dish with some torn coriander leaves sprinkled on top before serving.
Serve this rich and flavorful scrambled egg and wood ear mushrooms immediately while hot, to enjoy the myriad of textures and flavors at their peak. It can be paired with toasted bread, or served atop steamed rice for a quick and satisfying meal, suitable for any time of the day.
Maintain a continuous stirring motion when adding the eggs to ensure a creamy texture and to prevent them from overcooking or sticking to the pan. If desired, you can adjust the amount of soy sauce and pepper to better suit your taste preferences.
This recipe offers a vegan take on the classic Sichuan dish, Mapo Tofu, incorporating wood ear and beech mushrooms to enhance texture and flavor.
Spicy broad bean paste and Chinkiang black vinegar provide the distinctive flavors typical of Sichuan cuisine, while silken tofu adds a delicate, soft texture to contrast the boldness of the spices.
Perfect for those who love robust, spicy flavors, this dish is both satisfying and nutritious, serving as an excellent vegan main course when paired with rice.
- Cutting board and knife
- Mixing spoons
- Small bowl (for cornstarch slurry)
- 3-4 Garlic Cloves: Minced; add a robust, aromatic flavor to the dish.
- 1/2 tbsp Grated Ginger: Provides a warm, spicy undertone.
- 6-8 Dried Wood Ear Mushrooms: Enhance the dish with their unique texture and earthy flavor.
- 1 box of Silken Tofu: Provides a soft, delicate texture.
- 1 box of Beech Mushrooms: Add additional texture and an earthy, buttery flavor.
- 1.5 tbsp Spicy Broad Bean Paste: Offers a piquant, umami-rich base flavor.
- 2 tbsp Soy Sauce: Imparts a salty, savory taste.
- 1 tsp Chinkiang Black Vinegar: Adds a tart, malty flavor note.
- 1.5 cups Veggie or Chicken Broth: Serves as the liquid base of the dish.
- 1.5 tbsp Cornstarch + 3 tbsp Water: Thicken the sauce when mixed thoroughly.
- Cilantro and Spring Onion: For garnishing; add freshness and color to the dish.
- Rehydrate Wood Ear Mushrooms:
- Soak the mushrooms in water for 10 mins, allowing them to expand.
- Wash by adding 1 tbsp of flour into the water and massaging. Rinse at least 3 times.
- Remove the hard stem and chop the rehydrated mushrooms into bite-sized pieces.
- Prepare the Wok:
- Heat the wok until smoking hot.
- Drop in the minced garlic and grated ginger, cooking until browned.
- Sautéing Ingredients:
- Add in the spicy broad bean paste and sauté until it is fragrant and spicy.
- Introduce the shimeiji (beech) mushrooms and wood ear mushrooms, tossing until everything is well-coated.
- Boil and Season:
- Pour in the broth and bring to a boil.
- Add in the silken tofu that has been cut into cubes, then season with soy sauce and vinegar.
- Thickening and Final Adjustments:
- Allow the mixture to boil for 2-3 mins to cook the tofu.
- Taste and adjust the seasoning with salt or pepper if needed.
- Add the pre-mixed cornstarch slurry and cook until the sauce thickens, adding more slurry if a thicker sauce is desired.
- Once the desired consistency is reached, garnish the dish with cilantro and spring onions before serving.
- Enjoy this flavorful and textured Vegan Mapo Tofu with a side of steamed rice for a complete meal.
- It is essential to keep the wok really hot to perfectly brown the garlic and ginger and to ensure the spicy broad bean paste releases its flavors.
- Always be careful when adding silken tofu as it is delicate and can break easily. Gently mix it in to maintain its structure.
- Ensure that the cornstarch slurry is well-mixed before adding to avoid lumps in the sauce.
20 Best Wood Ear Mushroom Recipe Collection
- Wood Ear Mushroom Stir Fry with Shrimp and Eggs
- Pork and Wood Ear Mushroom Stir-fry
- Chinese Wood Ear Mushroom Salad
- Wood Ear Mushroom Tom Yum Soup
- Stir-Fried Chicken With Mushrooms and Oyster Sauce
- Wood Ear Mushroom Vegan Stir Fry
- Chilled Cucumber and Wood Ear Mushroom Salad
- Pick your favorite recipe from this article.
- Organize all of the required ingredients.
- Prep a delicious meal in 30 minutes or less.
Jenny has always been passionate about cooking, and she uses her platform to share her joy of food with others. Her recipes are easy to follow, and she loves giving tips and tricks to help others create their own unique culinary creations.