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Craving a side dish that’s lightning-fast, incredibly healthy, and packed with satisfying texture? This Wood Ear Mushroom and Spinach Salad is your answer. It’s a stunning contrast of colors and textures—the deep, gelatinous crunch of wood ear mushrooms meets the tender, vibrant green of blanched spinach, all brought together by a savory, garlicky dressing. It’s a refreshing, low-calorie powerhouse that’s perfect for balancing out a rich meal or as a standalone healthy appetizer.
Wood ear mushrooms and spinach salad
Craving a side dish that’s lightning-fast, incredibly healthy, and packed with satisfying texture? This Wood Ear Mushroom and Spinach Salad is your answer
Ingredients
- 15 g fungus
- 200 g spinach
- Balsamic vinegar Appropriate amount
- Umami Soy Sauce Appropriate amount
- salt Appropriate amount
- garlic Appropriate amount
- Chopped chili Appropriate amount
- roasted sesame seeds Appropriate amount
- White sugar Appropriate amount
Instructions
- Soaked wood ear mushrooms in advance, spinach, garlic, chopped chili peppers
- Peel and mash the garlic into a paste, and wash and cut the spinach into large sections
- Bring water to a boil in a pot. Once boiling, add the wood ear mushrooms and cook for 2 minutes. Remove them and let them cool (in summer, rinse them with cold boiled water).
- Blanching spinach
- Blanched spinach, squeezed dry, and placed in a bowl along with wood ear mushrooms.
- Add chopped chili peppers, minced garlic, balsamic vinegar, sugar, light soy sauce, and salt to taste
- Add some roasted sesame seeds
- Mix thoroughly, and it's ready.
