Sichuan Spicy Black Fungus Salad

Rehydrate the black fungus: Place the dried black fungus in a bowl and cover with 4 cups of hot water. Let it soak for at least 30 minutes, or until fully rehydrated and softened. They will expand significantly.

Prepare the mushrooms: Drain the rehydrated black fungus and rinse thoroughly. Trim off any tough or gritty parts. Cut the larger pieces into bite-sized pieces.

Blanch the mushrooms: Bring a pot of water to a boil. Add the black fungus and blanch for 1-2 minutes. This helps to soften them slightly and remove any residual impurities. Drain well and rinse with cold water to stop the cooking process.

Toast and grind Sichuan peppercorns: Lightly toast the Sichuan peppercorns in a dry pan over medium heat for 1-2 minutes until fragrant. Be careful not to burn them. Grind them using a spice grinder or mortar and pestle.

Make the dressing: In a large bowl, combine the soy sauce, black vinegar, spicy chili oil, minced garlic, ground Sichuan peppercorns, sugar (if using), and sesame oil. Whisk until well combined.

Toss the salad: Add the blanched black fungus to the bowl with the dressing. Toss gently to coat the mushrooms evenly.

Garnish and serve: Transfer the salad to a serving plate or bowl. Garnish with sliced green onions and toasted sesame seeds (if using). Serve immediately or chill for later.