Mixed Cold Tossed King Oyster Mushroom is a classic Chinese cold dish. The mushrooms are torn into strips and tossed with shredded carrot, cucumber, and wood ear mushrooms. It has a bouncy and crunchy texture, dressed in a tangy and spicy sauce. It’s refreshing and perfect as a side dish or a low-fat meal.
🌴 Ingredients:
· 3-4 king oyster mushrooms (thick and firm)
· 1/2 carrot (shredded)
· 1/2 cucumber (shredded)
· A few wood ear mushrooms (soaked, blanched, and shredded)
· 2-3 small spicy chilies (sliced)
· A small handful of cilantro (chopped)
🌴 Aromatics:
· 4-5 cloves minced garlic (the soul of the dish, don’t skip)
· 1 scallion (chopped, for garnish)
· A small pinch of toasted white sesame seeds
🌴 Seasonings:
· 2 tbsp light soy sauce (about 20ml)
· 1 tbsp Chinkiang vinegar (about 10ml)
· 1/2 tbsp oyster sauce (about 5ml)
· 1 tsp sugar (about 5g, to enhance freshness)
· 1 tbsp sesame oil (about 10ml)
· 1 tbsp chili oil (about 10ml, optional)
· A pinch of white pepper powder
· Salt, to taste
· Cooking oil, as needed (for hot oil drizzle)
🌴 Instructions:
- Prepare the Mushrooms
Wash the mushrooms and tear them into evenly thick strips by hand. ⚠️ Note: Hand-torn mushrooms absorb the dressing better. I’ve tried slicing them before, and the texture wasn’t as good. Don’t be lazy. - Prepare the Vegetables
Shred the carrot and soaked wood ear mushrooms. Bring water to a boil, add the mushroom strips, carrot, and wood ear mushrooms. Blanch for 2-3 minutes, then transfer to cold water and drain thoroughly. ⚠️ Note: Do not blanch the cucumber. Shred it right before mixing. I’ve tried blanching cucumber before, and it lost all its crunch. - Make the Dressing
In a small bowl, mix the minced garlic, sliced chilies, light soy sauce, vinegar, oyster sauce, sugar, sesame oil, chili oil, white pepper, and salt. ⚠️ Note: Adjust the sourness and spiciness to your taste. - Drizzle with Hot Oil
Heat 1 tbsp of cooking oil and pour it over the garlic and chilies to release their aroma. ⚠️ Note: This step is crucial for the flavor. Don’t skip it. - Mix and Serve
Place the drained mushrooms, carrot, and wood ear mushrooms in a large bowl. Pour over the dressing, then add the cucumber and cilantro. Toss gently. ⚠️ Note: Add cucumber at the end to avoid excess moisture. Mix gently to keep the ingredients intact. - Plate and Chill
Plate the dish, sprinkle with scallion and sesame seeds, and refrigerate for 15 minutes before serving. ⚠️ Note: Chilling it helps the flavors meld together.
💡 More Refreshing Recipes:
If you enjoy this refreshing and crunchy cold dish, you should also try my [Smashed Cucumber Salad] for another quick and tangy appetizer.
Want to explore more? Check out my full [Cold Dishes] category!
💡 Tips:
Tear the mushrooms by hand for better flavor absorption. Blanch the carrot and wood ear mushrooms, and add cucumber at the end to avoid excess moisture. Drain thoroughly. Drizzle hot oil over the garlic and chilies for aroma. Chill for 15 minutes before serving for the best taste.
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