Prep Time 10 minutes
Cook Time 30 minutes
Additional Time 10 minutes
Total Time 50 minutes
- 2 ounces dry wood ears (about 2 cups)
- 1 tablespoon. dried goji berries
- 4 cloves of garlic, finely chopped
- 3 tablespoons of toasted sesame oil
- 3 tablespoons (or more) of unseasoned rice vinegar
- ¾ teaspoon of kosher salt and more
- 2 red fingers or Fresno chillies, thinly sliced if desired
- 1 cup coarsely chopped cilantro
- Place the mushrooms in a large mixing bowl and cover with boiling water. Allow to soak for 1 1/2 hours, adding more hot water as needed, until pliable but firm.
Meanwhile, place the goji berries in a small bowl and cover with cold water. Allow to soak for 30 minutes or until softened, then drain.
- Drain the mushrooms and squeeze out any excess liquid with a clean tea towel. Remove any woody parts of the mushrooms and, if large, tear into smaller pieces. Return the mushrooms to the bowl after cleaning it. Combine the goji berries in a mixing bowl.
- In a small mixing bowl, combine the garlic, oil, vinegar, and 34 teaspoon salt. Toss the mushroom mixture with the sauce to coat. Allow for a 10-minute rest before mixing again. Season with additional salt and/or vinegar as needed. Allow at least 1 hour and up to 6 hours to rest at room temperature (cover and cool if keeping for more than 1 hour).
- Add the chillies and cilantro just before serving and toss to combine.
Amount Per Serving Calories 117Total Fat 11gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 8gCholesterol 0mgSodium 249mgCarbohydrates 6gFiber 1gSugar 2gProtein 1g