Sprout and Wood Ear SaladExcess heat, damp accumulation, yin deficiency, lung dryness/ Atherosclerosis, high
cholesterol, anemia, poor memory, weak immune system, overweight, diabetes etcIngredients:
10g or 1 handful - Dried black wood ear fungus
1 - Small red bell pepper
2 cups - fresh spouts (soy bean or mung bean)
2 tbsp - Rice wine vinegar
2 tbsp - Sesame oil
2-3 Cloves - Garlic, peeled and minced
1 tsp - Soy sauce
1/4 tsp - Honey (optional)
1 to 2 - Green onions, chopped into 1/4 inch pieces, roots and though ends cut off
Salt to taste
Directions:
- Soak the wood ear for 30 minutes in warm water, where it will expand to 2-5 times in size.
Rinse the wood ear, remove and discard the fibrous base, and cut into 1/4 inch strips.
Place the wood ear and about 2 cups of water in a pot. Bring to a boil, then lower the heat
and simmer for about 3 minutes. Remove the wood ear with a slotted spoon and place the
pieces in a large bowl. - Seed the red pepper, removing and discarding the stem, and cut into 1/4 inch by 2 inch
pieces. You can leave these raw or cook them in the hot water for about 2 minutes,
removing with a slotted spoon. Place the red pepper pieces in the bowl with the wood ear. - Place the soybean sprouts in the pot of water and bring to a boil. Lower the heat to a simmer
and cook for about 3 minutes, until softened but not soggy. Drain and place the soybean
sprouts in the bowl with the wood ear and red pepper. - In a small bowl, mix the vinegar, sesame oil, garlic, soy sauce, and honey (if using) together.
Warm the mixture if the honey needs help dissolving. - In a large bowl, combine the wood ear, soybean sprouts, garlic, red pepper, and green onions.
Toss the ingredients with the soy sauce, and add salt to taste. - Ideally, let the dish sit for 30 minutes to let the flavours blend before serving as an appetizer
or side dish.
Actions/Indications/Functions
- Clears heat
- Drains dampness
- Nourish yin
- Moisten lungs