Cucumber and Wood Ear Mushroom Salad

Soak the dried wood ear mushrooms in 500 ml of warm water for 20 minutes until softened; rinse, trim off the tough bases, and cut any large pieces into smaller ones.

In a saucepan, bring the remaining water to a boil, add the mushrooms, and cook for 3–4 minutes. Drain in a colander, rinse with cold water, and pat dry well.

Lightly crush the cucumbers with the flat side of a knife, cut into chunks, salt to taste, and let sit for 10 minutes; drain off the liquid that comes out.

In a bowl, mash the garlic with the sugar, then add the light soy sauce, Chinese black vinegar, sesame oil, and chili oil; stir until the sugar dissolves.

Combine the cooled wood ear mushrooms with the cucumbers, pour the dressing over, and toss gently so as not to break the cucumbers' crisp texture.

Cover the salad and chill for 30 minutes to let the mushrooms soak up the dressing. Toss again before serving.

Serve cold as an appetizer or as a side dish with Chinese meals.