Wood Ears and Cucumber Salad
- 2 cups dried wood ear mushrooms
- 1 cucumber
- 1 heaping tablespoon sesame seeds
- Soak the dried wood ear mushrooms in hot water for 30 minutes to an hour until softened and doubled in volume.
- Drain. Cut off the tough portions. Tear into bite-size pieces.
- While the wood ears bathe in hot water, peel and scoop out the seeds of the cucumber. Cut into slices (what shape or size is up to you).
- In an oil-free pan, toast the sesame seeds over medium heat until golden brown and glossy with its own rendered oil.
- Make the dressing by stirring together the soy sauce, black vinegar, garlic, ginger, sugar, sesame seed oil and half of the toasted sesame seeds.
- Bring a pot of water to the boil. Drop in the rehydrated and trimmed wood ears. Leave for five minutes.
- Drain the wood ears, dump into a bowl of iced water then drain again.
- Place the wood ears in a bowl. Add the dressing and toss. The wood ears will soak up half of the dressing.
- Add the cucumber slices to the wood ears. Toss to blend.
- Sprinkle the remaining toasted sesame seeds over the wood ears and cucumber salad before serving.
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