• Black fungus/Wood Ear mushroom (100 g)
  • Red onion (50 g)
  • Pickled green peppers (small, hot) (20 g)*
  • Fresh Thai chilies (20 g)*
  • Gourmet powder (3 g)*
  • Salt (1 g)*
  • Sesame oil ( 5 g)*
  • Garlic (5 g)
  • Ginger (5 g)
  • Scallions (10 g)
  • Sugar (5 g)*
  • Vinegar (15 ml)*
  • Soy sauce (15 ml)*
  • White pepper, ground (1 g)*
  • Optional: dijon mustard or wasabi

*Amounts are approximate.

Preparation:

  1. Soak wood ear mushrooms in hot water for about 30 minutes.
  2. When mushrooms are tender, clean well and break into chunks.
  3. Mince pickled green peppers and Thai chilis.
  4. Smash garlic and ginger and mince finely.
  5. Chop scallions.
  6. Boil mushrooms for about 4 minutes.
  7. Thinly slice mushrooms into shreds.

Assembly:

  1. Mix pickled peppers, Thai chilies, garlic, ginger and scallions.
  2. Add salt, gourmet powder, sugar, vinegar, soy sauce, sesame oil and white pepper.
  3. Taste and adjust (should be salty, hot and sour).
  4. Combine sauce, mushrooms and onions.
  5. Mix well and allow to marinate in refrigerator.
  6. Plate and top with sesame oil.

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