Cucumber & wood ear fungus salad with toban jiang & crushed soy beans

Cucumber & wood ear fungus salad with toban jiang & crushed soy beans

By
From
Hong Kong Diner
Photographer
Kris Kirkham

Ingredients

Quantity Ingredient
10g dried wood ear fungus
1/2 a cucumber
1/2 a spring onion
5 sprigs fresh coriander
1/2 teaspoon pure sesame oil
A pinch salt

The dressing

Quantity Ingredient
1 garlic clove
1/2 a spring onion
2 tablespoons toban jiang chilli bean sauce
1 tablespoon light soy sauce
1 teaspoon sugar
2 teaspoons rice vinegar
1 teaspoon chiu chow chilli oil
2 tablespoons soaking water from the wood ear fungus

Method

  1. 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 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.
  2. Drain the soaked wood ear fungus in a sieve over a mixing bowl (to save the soaking water) and add the fungus to the cucumber, seasoning with the sesame oil and a pinch of salt.
  3. Finely chop the garlic and mix well with the rest of the dressing ingredients until the sugar has dissolved. Pour the dressing over the seasoned cucumber and wood ear fungus, and serve garnished with the spring onion greens.
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