Chinese Smashed Cucumber and Wood Ear Salad

Instructions

1. 1

   Start with your prep: wash 600 g cucumbers and 25 g dried wood ear mushrooms. Place the dried mushrooms into a medium bowl, cover completely with 500 ml of warm water, and let them soak for 15 minutes until they expand and become fully soft. Set a small pot on the stove.

2. 2

   Bring the small pot of water to a boil over high heat. Drain the soaked mushrooms and add them to the boiling water. Cook over medium heat for 3 minutes until tender but still snappy. Drain them through a colander and rinse immediately under cold water to cool completely.

3. 3

   Place cucumbers flat on a cutting board. Gently smash them along their entire length using the flat side of a heavy knife or a rolling pin until cracked open, then cut into 2 cm chunks. Toss with 5 g salt in a bowl and let sit for 10 minutes so moisture drains out.

4. 4

   Finely mince 20 g garlic. In a small bowl, use a whisk to combine the minced garlic, 30 ml light soy sauce, 30 ml black vinegar, 15 ml toasted sesame oil, and 15 ml chili oil. Stir continuously for 30 seconds until the dressing looks glossy and completely emulsified.

5. 5

   Tilt the cucumber bowl and drain off all the accumulated salty liquid. Gently pat the cucumbers dry with a paper towel if very wet. Transfer the drained cucumbers and cooled wood ear mushrooms into a large mixing bowl, tossing lightly to evenly mix the two ingredients.

6. 6

   Pour the garlic vinegar dressing over the cucumbers and mushrooms. Toss thoroughly with a spoon for 1 minute to coat every piece. Let sit at room temperature for 5 minutes so the flavors absorb. Serve cold in shallow bowls as a crisp, refreshing appetizer.

Serve with

Sauce

Moroccan Herb Chermoula Sauce

Moroccan · 15 min

Drink

Spanish Iced Chamomile and Citrus Tea

Spanish · 25 min