Craving a refreshing and healthy salad with a unique twist? Look no further than this vibrant Black Fungus Salad with Cucumber! This easy-to-make Chinese-inspired dish offers a delightful combination of textures and flavors, showcasing the satisfying crunch of black fungus, the coolness of cucumber, and a zesty, umami-rich dressing. Black fungus, also known as cloud ear mushrooms, boasts a surprising number of health benefits, adding a nutritious element to this light yet satisfying meal. It's the perfect side dish for any occasion, or a light and healthy lunch on its own.
This simple recipe requires minimal ingredients and preparation time, making it ideal for even the busiest weeknights. The unique, slightly chewy texture of the black fungus complements the crisp cucumber beautifully, creating a truly memorable culinary experience. Ready to dive into the delicious details? Let's get started with our step-by-step guide!
Tools Needed
- Pot
- Bowl
- Cutting board
- Knife
Ingredients
- Dry Black Fungus: 30g
- Cucumber
- Homemade Suchan Chili Sauce: ½ tablespoon
- Hot Chilies (freshly chopped)
- Garlic (minced)
- Soy Sauce: 3 tablespoons
- Chinese Black Vinegar: 2 tablespoons
- Sugar: 2 teaspoons
- Sesame Oil: 2 teaspoons
- Freshly Ground Ginger: 1 teaspoon
- Suan Peppercorn Powder: 2 teaspoons
- Salt
- Water
Step-by-Step Instructions
Step 1. Prepare the Black Fungus
- Soak the dry black fungus in water for 1 hour .
- Boil the soaked black fungus for 3 minutes .
- Immediately transfer the boiled fungus to ice water and let it sit for 5 minutes .
- Drain and dry the black fungus .
Step 2. Make the Dressing
- Combine chili sauce (or chopped chilies), garlic, soy sauce, black vinegar, sugar, sesame oil, ginger, and suan peppercorn powder .
- Mix well and adjust seasoning to taste. Add more salt or sugar and water if necessary .
Step 3. Assemble the Salad
- Cut the cucumber into desired shapes .
- Combine the prepared black fungus, cucumber, and sauce in a bowl .
- Mix everything thoroughly .
Step 4. Serve
- Garnish and serve .
Read more: Chinese Shredded Chicken Salad Recipe: Easy Sesame Chicken
Tips
- If using larger black fungus, rip them into 3/4 inch pieces .
- Start with less suan peppercorn powder if it's your first time and adjust according to your preference .
- Taste and adjust the seasoning as needed. You might need to add salt or sugar, or even some water to balance the flavors .
Nutrition
- Calories: 100-150
- Fat: 2-4g
- Carbs: 15-20g
- Protein: 1-2g
FAQs
1. Can I use dried black fungus instead of fresh?
Yes! Just rehydrate the dried black fungus in warm water for about 20-30 minutes until softened. Then drain well and proceed with the recipe.
2. What if I don't have rice vinegar? What can I substitute?
White wine vinegar or apple cider vinegar can be used as substitutes for rice vinegar. The flavor will be slightly different, but still delicious.
3. How long can I store leftover salad?
Store leftovers in an airtight container in the refrigerator for up to 2 days. The salad may slightly soften over time.
This Crispy Black Fungus Salad with Cucumber is a testament to how simple ingredients can create a truly delicious and satisfying dish. Its refreshing flavors and satisfying crunch make it a perfect addition to any meal, whether a light lunch or a vibrant side. Enjoy this easy-to-make recipe and savor the unique taste of this healthy and flavorful salad!