Bean Sprout and Wood Ear Salad
If you have one nearby, visit an Asian market and get the ingredients below. Things will be less expensive there.
The sprouts and wood ear helps those with atherosclerosis, high cholesterol, anemia, poor memory, or who want to build immunity or lose weight. It is likely you have already tasted bean sprouts and wood ear in other dishes if you have ever eaten at a Chinese restaurant.
- Bean sprouts 2-3 cups. I use mung bean sprouts –those creamy white-yellow ones in bulk.
- 1 Package wood ear.
- Also pick up a bottle or can of sesame oil. It is a great all around seasoning for many foods.
- Rice vinegar 2 Tbls
- 2-3 cloves garlic – the more you use the spicier it gets
- 1 teaspoon soy sauce – try Bragg’s Liquid Aminos as an alternative to soy sauce.
- 1 Bunch of green onions.
Soak the wood ear for 30 min in warm water. Should expand 2-5 times original size. Rinse. Cut off the fibrous base.
Cut into small pieces, ¼ inch strip
Put in 2 cups water. Bring to boil and simmer 3 min.
Remove from pot and drain.
Place bean sprouts in pot of water and cook like you did the wood ear. Sprouts should be soft but not soggy.
Remove from pot & drain. Mix with wood ear.
In a separate bowl mix well the rice vinegar, sesame oil. Add minced garlic & green onions. Toss with the sprouts and wood ear.
It gets stronger with marinating for a day or two. Pressing garlic makes it hotter. Adding red pepper flakes adds more heat.
Can use honey ¼ t or add 1 t. mirin sweet rice vinegar to balance the flavors.
Keep in refrigerator. Serve at room temp.
Caution with wood ear and pregnancy or blood disorders. Eat it in limited amounts.