Broccoli and Wood Ear Mushroom Salad

 Chinese Broccoli and Wood Ear Mushroom Salad

(Liáng bàn xīlán huā mù'ěr) This is a refreshing, crunchy, and super healthy Chinese cold dish — perfect as an appetizer, side, or light summer meal. The bright green broccoli pairs beautifully with the slippery-crisp texture of black wood ear mushrooms (also called cloud ear or tree ear), all tossed in a classic garlicky, tangy, and slightly spicy dressing.Serves: 3–4 as side dish
Prep time: 15 minutes
Soaking & cooking time: about 20–25 minutes IngredientsMain ingredients:

• 1 large head broccoli (about 400–500g), cut into small florets
• 20–30g dried black wood ear mushrooms (mù'ěr) — about 1 small handful dry
• 2–3 garlic cloves, minced very finely (or use a garlic press)
• 1–2 fresh red chilies, finely chopped (or 1 tsp chili flakes / dried chili, adjust for spice level)
• 1 small handful fresh cilantro (coriander), roughly chopped (optional but recommended)

Dressing:

• 2 tbsp light soy sauce
• 1 tbsp black vinegar (Chinkiang / Zhenjiang vinegar) — or rice vinegar as substitute
• 1 tsp sugar
• ½–1 tsp salt (to taste)
• 1 tbsp sesame oil
• 1–2 tbsp neutral oil (like vegetable or peanut oil)
• Optional: ½ tsp chili oil or Lao Gan Ma for extra kick

Instructions

1. Soak the wood ear mushrooms
   Rinse the dried wood ear mushrooms under running water to remove dust. Place in a bowl and cover with plenty of warm or hot water. Soak for 15–30 minutes until fully rehydrated and expanded (they grow a lot!).
   Once soft, trim off any hard root parts if present. Rinse again thoroughly, then tear large pieces into smaller bite-sized ones by hand (this gives better texture). Blanch in boiling water for 1–2 minutes, then drain and rinse under cold water. Set aside.
2. Blanch the broccoli
   Bring a large pot of water to a boil. Add a pinch of salt and ½ tsp oil (helps keep the color vibrant).
   Add broccoli florets and blanch for 60–90 seconds (depending on size) — they should be bright green and crisp-tender, not soft.
   Immediately drain and plunge into a large bowl of ice-cold water (or run under very cold tap water) for 1–2 minutes to stop cooking and lock in the color. Drain well and pat dry gently with a clean towel or paper towels.
3. Prepare the aromatic dressing
   In a small bowl, combine:
   • Minced garlic
   • Chopped fresh chili (or chili flakes)
   • Light soy sauce
   • Black vinegar Black vinegar
   • Sugar
   • Salt
   Heat 1–2 tbsp neutral oil in a small pan or ladle until smoking hot (very important for flavor release!).
   Carefully pour the hot oil over the garlic-chili-soy mixture — it will sizzle dramatically and release amazing aroma. Stir well, then mix in the sesame oil (and chili oil if using).
4. Assemble the salad
   In a large mixing bowl, add the well-drained broccoli florets and prepared wood ear mushrooms.
   Pour the hot garlic dressing over everything.
   Toss gently but thoroughly so every piece is coated.
   Add chopped cilantro if using, and give one final toss.
5. Rest & Serve
   Let it sit for 5–10 minutes at room temperature (or in the fridge) to allow flavors to meld.
   Taste and adjust — add a touch more vinegar for tang, soy for saltiness, or sugar to balance.
   Serve chilled or at room temperature.

Here are some examples of how this classic dish looks when prepared well:(Imagine: Vibrant green broccoli florets mixed with shiny black wood ear strips, glossy from the dressing, with visible garlic bits and red chili flecks.)Tips for Best Results

• Don’t over-blanch the broccoli — crunch is the soul of this dish!
• Fresh garlic and hot oil technique is what makes this dish taste authentic and restaurant-quality.
• Wood ears should feel slippery and slightly elastic — if they’re too soft, you over-soaked/blanched.
• Make ahead: This salad actually tastes even better after resting in the fridge for a few hours.
• Variations: Add shredded carrot, cucumber slices, or blanched bean sprouts for more color and crunch.