SLIPPERY WOOD EAR SALAD WITH CILANTRO (xiang cai mu er)

a handful of dried wood ear mushrooms (about ½ ounce dry, 4 ounces after soaking)

1 teaspoon finely chopped garlic

1 tablespoon roughly chopped cilantro leaves

1-2 teaspoons chopped salted, pickled or fresh red chiles

½ teaspoon clear rice vinegar

salt, to taste

1 teaspoon sesame oil

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1.Soak the mushrooms in hot water from the kettle for at least 30 minutes.  Then pinch or cut out and discard and hard, knobbly bits and tear or cut the rest into bite sized pieces.  Rinse, them shake dry.

2.  Combine all the ingredients in a bowl and serve.

from Fuchsia Dunlop, Every Grain of Rice:  Simple Chinese Home Cooking