Asian marinated cold cloud's ear salad

Asian marinated cold cloud's ear salad

vegan|gluten-free|asian flavours

YIELD: 2-3 servings

PREP TIME: 5 mins
COOK TIME: 5 mins (include soaking)

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INGREDIENTS

• ¼ cup dry cloud’s ear, soaked and cleaned

• 1 pc cucumber 

Marinade

• 1 Tbsp tamari or organic soy 

• 1 tsp toasted sesame oil 

• ½ tsp maple syrup 

• ½ tsp Szechuan pepper powder

• 1 Tbsp balsamic vinegar

• 1 tsp garlic, minced or grated 

• 1 bird’s eye red chili, or to taste, fine chopped  

• 2 Tbsp filtered water 

Toppings

• ½ sprig coriander leaves 

• Homemade Szechuan chili oil (optional)

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DIRECTIONS

1. Cut tough parts off from the cleaned cloud’s ear mushroom. 

2. Boil a pot of water and blanch mushroom briefly, a couple of minutes. Then shock in an ice bath for an extra crisp texture. 

3. Cut cucumbers into 1.5 inch pieces, then smash with a heavy knife, set aside. 

4. Combine all marinade ingredients and whisk well, set aside. 

5. In a medium mixing bowl, combine drained cloud’s ear, cucumbers, and marinade. Mix well. Add some Szechuan homemade chili oil, if desired. 

6. Serve on a platter, garnish with cilantro leaves and extra Szechuan chili oil, if desired.  

7. Enjoy!