Cold Salad
Spicy Black Fungus Salad with Peanuts
A refreshing cold salad featuring tender black fungus, juicy cherry tomatoes, crunchy bell peppers, and spicy sesame peanuts. Finished with aromatic chili oil and a tangy vinegar dressing, this colorful dish delivers a satisfying balance of spicy, savory, and refreshing flavors.
- Total
- 30 minutes
Quick Recipe Summary
- Cuisine
- Chinese
- Category
- Cold Salad
- Method
- Cold Salad
- Total Time
- 30 minutes
- Difficulty
- Average
- Main Ingredient
- Black Fungus
About This Recipe
A refreshing cold salad featuring tender black fungus, juicy cherry tomatoes, crunchy bell peppers, and spicy sesame peanuts. Finished with aromatic chili oil and a tangy vinegar dressing, this colorful dish delivers a satisfying balance of spicy, savory, and refreshing flavors.
Why You'll Love This Recipe
- Ready in about 30 minutes, so it can fit into a busy cooking day.
- Breaks the method into manageable steps instead of assuming you already know the technique.
- Gives the dish a clear mildly spicy flavor profile without making the method feel complicated.
- Useful as a reference recipe because the steps explain both what to do and what to watch for.
Ingredients
- 200 grams Black Fungus
- 7 pieces Cherry Tomatoes
- 60 grams Bell Pepper
- 100 grams Spicy Sesame Peanuts
- 3 pieces Dried Red Chilies
- 2 slices Ginger
- 20 pieces Sichuan Peppercorns
- 1 tablespoon Herb Vinegar
- 1 tablespoon Light Soy Sauce
- A pinch Granulated Sugar
- As needed Olive Oil
- To taste Salt
Ingredient Notes
These notes explain the role of the main ingredients so the recipe is easier to adjust.
Black Fungus
This ingredient helps define the flavor, texture, or structure of the dish.
Cherry Tomatoes
This ingredient helps define the flavor, texture, or structure of the dish.
Bell Pepper
Chilies or peppers add aroma, color, and heat; adjust the amount to fit your table.
Spicy Sesame Peanuts
This ingredient helps define the flavor, texture, or structure of the dish.
Ingredients & Techniques Used in This Recipe
These guides explain the key sauces, ingredients, and cooking techniques used in this recipe, so you can understand the dish instead of only following steps.
Sauce
Light Soy Sauce
The everyday soy sauce for salt, umami, marinades, and stir-fry seasoning.
Sauce
Chili Oil
A chili oil or chili crisp adds heat, aroma, and crunch to noodles, dumplings, and rice.
Ingredient
Sichuan Peppercorn
The citrusy, numbing spice behind many Sichuan dishes.
Ingredient
Wood Ear Mushroom
A crunchy mushroom used in salads, soups, hot pot, and stir-fries.
Step-by-Step Instructions
Step 1
Gather and prepare all ingredients.
Step 2
Tear the black fungus into bite-sized pieces. Bring a pot of water to a boil, add a pinch of salt, and blanch the fungus for 1 minute.
Step 3
Drain thoroughly and pat dry. Toss with light soy sauce and a small amount of sugar.
Step 4
Wash the cherry tomatoes and quarter them. Slice the bell pepper into thin strips.
Step 5
Heat a little oil over low heat. Add the Sichuan peppercorns, dried chilies, and ginger slices, cooking gently until fragrant.
Step 6
Remove the spices from the oil and immediately pour the infused hot oil over the seasoned black fungus.
Step 7
Add the cherry tomatoes and bell pepper. Drizzle with herb vinegar.
Step 8
Add the spicy sesame peanuts and toss everything together until evenly combined. Serve immediately.
Cooking Tips
- Do not overcook the black fungus, as it should remain slightly crisp. Pouring the hot infused oil directly over the fungus enhances its aroma and flavor. Add the peanuts just before serving to keep them crunchy.
Serving Suggestions
- Serve it with steamed rice when you want a simple Chinese home-cooked meal.
- Pair it with one vegetable dish and one soup or tofu dish for a balanced Chinese meal.
- Use the recipe card below when you want a quick cooking reference after reading the full notes.
Recipe Card
A refreshing cold salad featuring tender black fungus, juicy cherry tomatoes, crunchy bell peppers, and spicy sesame peanuts. Finished with aromatic chili oil and a tangy vinegar dressing, this colorful dish delivers a satisfying balance of spicy, savory, and refreshing flavors.
Ingredients
- 200 grams Black Fungus
- 7 pieces Cherry Tomatoes
- 60 grams Bell Pepper
- 100 grams Spicy Sesame Peanuts
- 3 pieces Dried Red Chilies
- 2 slices Ginger
- 20 pieces Sichuan Peppercorns
- 1 tablespoon Herb Vinegar
- 1 tablespoon Light Soy Sauce
- A pinch Granulated Sugar
- As needed Olive Oil
- To taste Salt
Method
- Gather and prepare all ingredients.
- Tear the black fungus into bite-sized pieces. Bring a pot of water to a boil, add a pinch of salt, and blanch the fungus for 1 minute.
- Drain thoroughly and pat dry. Toss with light soy sauce and a small amount of sugar.
- Wash the cherry tomatoes and quarter them. Slice the bell pepper into thin strips.
- Heat a little oil over low heat. Add the Sichuan peppercorns, dried chilies, and ginger slices, cooking gently until fragrant.
- Remove the spices from the oil and immediately pour the infused hot oil over the seasoned black fungus.
- Add the cherry tomatoes and bell pepper. Drizzle with herb vinegar.
- Add the spicy sesame peanuts and toss everything together until evenly combined. Serve immediately.
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