Chinese Recipes
Spicy Black Fungus Salad
This spicy black fungus salad is a refreshing Chinese appetizer made with crunchy wood ear mushrooms, fresh cilantro, garlic, and chili peppers tossed in a tangy vinegar dressing. Quick to prepare and packed with bold flavors, it pairs perfectly with rice dishes, noodles, and grilled meats.
- Total
- 15 minutes
Quick Recipe Summary
- Cuisine
- Chinese
- Category
- Chinese Recipes
- Method
- Chinese Recipes
- Total Time
- 15 minutes
- Difficulty
- Easy
- Main Ingredient
- small bunch Dried Black Fungus
About This Recipe
This spicy black fungus salad is a refreshing Chinese appetizer made with crunchy wood ear mushrooms, fresh cilantro, garlic, and chili peppers tossed in a tangy vinegar dressing. Quick to prepare and packed with bold flavors, it pairs perfectly with rice dishes, noodles, and grilled meats.
Why You'll Love This Recipe
- Ready in about 15 minutes, so it can fit into a busy cooking day.
- Beginner-friendly enough for cooks who are still building confidence in the kitchen.
- Gives the dish a clear spicy and tangy 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
- 1 small bunch Dried Black Fungus
- 1 small bunch Cilantro
- 4 Fresh Red Chili Peppers
- 1 piece Fresh Ginger
- 2 Garlic Cloves
- 1 tbsp Sichuan Peppercorns
- 1 tbsp Chili Paste
- 1 tbsp Black Vinegar
- 1 tbsp Soy Sauce
- 1 tbsp Rice Wine
- to taste Salt
- optional MSG
- a few drops Grapeseed Oil
Ingredient Notes
These notes explain the role of the main ingredients so the recipe is easier to adjust.
small bunch Dried Black Fungus
This ingredient helps define the flavor, texture, or structure of the dish.
small bunch Cilantro
This ingredient helps define the flavor, texture, or structure of the dish.
Fresh Red Chili Peppers
Chilies or peppers add aroma, color, and heat; adjust the amount to fit your table.
Fresh Ginger
Ginger adds clean aroma and helps balance meat, seafood, tofu, and fermented flavors.
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
Shaoxing Wine
Chinese cooking wine used in marinades, stir-fries, braises, and sauces.
Sauce
Light Soy Sauce
The everyday soy sauce for salt, umami, marinades, and stir-fry seasoning.
Sauce
Black Vinegar
A deep Chinese vinegar for dipping sauces, noodles, braises, and sour-spicy dishes.
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
Soak the dried black fungus in water until fully expanded and softened.
Step 2
Bring a pot of water to a boil. Add the black fungus and cook until tender. Drain and let it cool completely.
Step 3
Wash the cilantro thoroughly and cut it into short pieces.
Step 4
Finely chop the chili peppers, slice the ginger, and mince the garlic.
Step 5
Place the chili paste and Sichuan peppercorns in a large mixing bowl. Carefully pour hot oil over them to release their aroma.
Step 6
Add the cooled black fungus, cilantro, ginger, garlic, chili peppers, rice wine, soy sauce, black vinegar, grapeseed oil, salt, and MSG if using.
Step 7
Toss everything thoroughly until evenly coated with the dressing. Serve immediately or chill before serving.
Cooking Tips
- For the best texture, avoid overcooking the black fungus.
- Chill the salad for 15–20 minutes before serving for a more refreshing flavor.
- Green onions or thinly sliced onions can be used instead of cilantro.
- If using white vinegar, add a small pinch of sugar to balance the acidity.
- MSG is optional and can be omitted without affecting the overall flavor.
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
This spicy black fungus salad is a refreshing Chinese appetizer made with crunchy wood ear mushrooms, fresh cilantro, garlic, and chili peppers tossed in a tangy vinegar dressing. Quick to prepare and packed with bold flavors, it pairs perfectly with rice dishes, noodles, and grilled meats.
Ingredients
- 1 small bunch Dried Black Fungus
- 1 small bunch Cilantro
- 4 Fresh Red Chili Peppers
- 1 piece Fresh Ginger
- 2 Garlic Cloves
- 1 tbsp Sichuan Peppercorns
- 1 tbsp Chili Paste
- 1 tbsp Black Vinegar
- 1 tbsp Soy Sauce
- 1 tbsp Rice Wine
- to taste Salt
- optional MSG
- a few drops Grapeseed Oil
Method
- Soak the dried black fungus in water until fully expanded and softened.
- Bring a pot of water to a boil. Add the black fungus and cook until tender. Drain and let it cool completely.
- Wash the cilantro thoroughly and cut it into short pieces.
- Finely chop the chili peppers, slice the ginger, and mince the garlic.
- Place the chili paste and Sichuan peppercorns in a large mixing bowl. Carefully pour hot oil over them to release their aroma.
- Add the cooled black fungus, cilantro, ginger, garlic, chili peppers, rice wine, soy sauce, black vinegar, grapeseed oil, salt, and MSG if using.
- Toss everything thoroughly until evenly coated with the dressing. Serve immediately or chill before serving.
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