How to make Wood Ear Salad

Why cooks start here

Wood Ear Salad is cooked the way Sichuan cold plates cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a chinese family cook actually puts it on the table.

Wood Ear Salad is a staple in Sichuan cuisine, often appearing as a cooling accompaniment to the region's famously fiery dishes. This dish is a common feature on family tables, especially during the hotter months when a refreshing bite is most welcome. Its simplicity makes it a favorite in home kitchens, where cooks rely on instinct and taste rather than strict measurements. The salad offers a pleasing contrast of textures, with the crisp wood ear mushrooms balanced by the tender bite of cilantro and the aromatic hit of garlic. A splash of vinegar and a drizzle of chili oil enliven the dish, while soy sauce and a touch of salt round out the flavors. It's a dish meant to be shared, inviting everyone to savor its vibrant, refreshing qualities.