Mixed Wood Ear in Sweet and Sour Sauce
Cold Dishes

Mixed Wood Ear in Sweet and Sour Sauce

timer 10 MIN
signal_cellular_alt Medium
person 4 servings
Recipe
Mixed Wood Ear in Sweet and Sour Sauce

About This Recipe

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!

Instructions

Detailed preparation guide

servings 4
Total Time 10m

shopping_basket Ingredients

Main Ingredients
  • wood ears 50g (dry)
The aromatics
  • scallions 2 pieces
  • ginger 10g
  • garlic 5g
The sauce & seasonings
  • Sichuan pepper powder 1 tsp
  • oil 2 tbsp
  • chicken essence 1 tsp
  • salt 1 tbsp
  • sugar 2 tbsp
  • soy sauce 3 tbsp
  • vinegar 4 tbsp

menu_book Directions

1
Step 1
Step 1
Soak the wood ears in water, then blanch them in boiling water.
2
Step 2
Step 2
Chop the scallions, ginger, and garlic. I like to eat ginger, but you can omit it if you don’t like it.
3
Step 3
Step 3
Drain the water from the blanched wood ears.
4
Step 4
Step 4
Heat oil in a wok.
5
Step 5
Step 5
On low heat, add the chopped scallions, ginger, and half of the garlic to make scallion oil. Add a small amount of Sichuan pepper powder.
6
Step 6
Step 6
Note: After the scallion oil is hot, turn off the heat! Add the black wood ears, the remaining garlic, 1 tablespoon of salt, 2 tablespoons of sugar, 3 tablespoons of soy sauce, and 4 tablespoons of vinegar. Stir everything together in the wok! Why stir in the wok? Because there are too many wood ears and they can’t be mixed well on a plate.
7
Step 7
Step 7
Don’t forget to add the Sichuan pepper oil! To enhance the flavor, you can add chicken essence.

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