Mixed Wood Ear in Sweet and Sour Sauce

This Sichuan-style Wood Ear Mushroom Salad is a vibrant, flavorful dish that combines the earthy crunch of wood ears with a bold, aromatic dressing. Perfect as a refreshing appetizer or side, this recipe features blanched wood ears tossed in a fragrant scallion-ginger oil infused with garlic, Sichuan pepper, and a tangy-sweet blend of soy sauce, vinegar, and sugar. The key to its irresistible taste lies in the technique—stir-frying the ingredients in a hot wok ensures every bite is coated in the savory, slightly spicy, and umami-rich sauce. A dash of Sichuan pepper oil and optional chicken essence elevates the dish with a numbing heat and depth of flavor. Quick to prepare yet packed with texture and zest, this salad is a must-try for lovers of bold, authentic Sichuan cuisine!