Sichuan Spicy Black Fungus Salad

A refreshing and crunchy salad featuring rehydrated black fungus (wood ear mushrooms) tossed in a flavorful spicy chili oil dressing. The Sichuan peppercorns provide a unique numbing sensation that complements the heat and umami.

Prep Time

15 minutes

Total Time

30 minutes

Calories

155 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.08/serving

Season:

☀️ Summer•🍂 Autumn

Meal Type:

Lunch•Salad

Cuisine:

Asian

Dietary:

Gluten-Free

Mood:

Healthy•Spicy

Ingredients

Servings

1ounceDried Black Fungus (Wood Ear Mushrooms)

£2.50

4cupsWater(For rehydrating)

3tablespoonsSoy Sauce(Use gluten-free soy sauce (tamari) if needed.)

£0.15

2tablespoonsChinese Black Vinegar (or Balsamic Vinegar)(Rice vinegar can be used as a substitute)

£0.20

2tablespoonsSpicy Chili Oil(Adjust to your spice preference. Use homemade or store-bought.)

£0.50

3clovesGarlic(Minced finely)

£0.10

1teaspoonSichuan Peppercorns(Lightly toasted and ground)

£0.30

1teaspoonSugar(Optional, balances the flavors)

£0.01

1teaspoonSesame Oil

£0.15

2stalksGreen Onions(Thinly sliced, for garnish)

£0.30

1teaspoonSesame Seeds(Toasted, for garnish (optional))

£0.10

Total Cost

£4.31

£1.08 per serving

Instructions

1.
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.
2.
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.
3.
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.
4.
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.
5.
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.
6.
Toss the salad: Add the blanched black fungus to the bowl with the dressing. Toss gently to coat the mushrooms evenly.
7.
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.

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My Notes

Nutrition Information

Nutrition per serving (85g)

155 kcal / 649 kJ

Carbs

11g

4% of RDA

Fat

11g

16% of RDA

Protein

8% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

4 g

4% of RDA

Sodium

950 mg

41% of RDA

Saturated Fat

1.5 g

8% of RDA

Chef's Tips

For a milder flavor, reduce the amount of chili oil or remove the chili flakes from the oil before using.

You can add other vegetables to the salad, such as shredded carrots, julienned cucumber, or blanched bean sprouts.

The salad can be made ahead of time. However, add the green onions and sesame seeds just before serving to prevent them from becoming soggy.

Adjust the ratios of the dressing ingredients to suit your taste preference. Taste and add more chili oil, vinegar, or soy sauce as needed.

Cooking Equipment

Large Bowl

Small Saucepan

Strainer or Colander

Wine Pairings

No wine pairing suggestions available for this recipe.

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