Mushroom and Cucumber Salad (Liang Ban Huanggua)
Delicate and toothsome wood ear mushrooms lend their earthiness and bite to a refreshing cucumber salad.
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Cooking tools:
- Mixing bowl
- Kettle
- Colander
- Cutting board
- Cleaver
- Chef's knife
- Serving bowl
- Measuring spoon
- Measuring cup
- Spoon
- Refrigerator
Ingredients
- 1⁄2 cup thinly sliced fresh wood ear mushrooms, or substitute 1/3 cup dried
- 1 10-inch piece of English cucumber (1 lb.)
- 3 medium garlic cloves, minced (2 tsp.)
- 1 fresh red Thai chili, finely chopped
- 1 tbsp. plus 2 tsp. Shanxi vinegar, plus more to taste
- 1 tbsp. plus 1 tsp. Chinese light soy sauce, plus more to taste
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