Cucumber & Wood Ear Fungus Salad with Toban Jiang & Crushed Soy Beans

Name: Cucumber & Wood Ear Fungus Salad with Toban Jiang & Crushed Soy Beans (青瓜木耳沙律)
Cuisine: Chinese
Ingredients: 2 tablespoons soaking water from the wood ear fungus; ½ a spring onion; 2 tablespoons toban jiang chilli bean sauce; 5 sprigs of fresh coriander (cilantro); ½ teaspoon pure sesame oil; a pinch of salt; 1 clove of garlic; ½ a spring onion (scallion); ½ a cucumber; 1 tablespoon light soy sauce; 10 g (¼ oz) dried wood ear fungus; 1 teaspoon sugar; 2 teaspoons rice vinegar; 1 teaspoon Chiu Chow chilli oil

青瓜木耳沙律

Preparation info

Difficulty
Easy

Appears in

Hong Kong Diner

By Jeremy Pang

Published 2017

About

Ingredients

10 g (¼ oz) dried wood ear fungus
½ a cucumber

Asia
Hong Kong (China)
Vegan

Method

Soak the wood ear fungus in hot water for a minimum of 1 hour. Slice the cucumber lengthways into quarters, keeping the seeds in, then cut into 5mm (¼ inch) chunks. Finely chop the white part of the spring onion (scallion) to use in the dressing, and cut the greens into fine rings for garnishing later. Pick the coriander (cilantro) leaves and place in a serving bowl with the cucumber.