Jade wood ear (玉木耳) is a white variety of wood ear fungus with notably thick, rootless flesh. Unlike black wood ear, it stays delightfully crisp even after blanching — making it the ideal base for a refreshing Chinese cold dish. Dressed simply with garlic, aged black vinegar, soy sauce and sesame oil, this is a light, flavourful cold dish that comes together in under 40 minutes. Serve as a side with rice, as a summer cold plate, or as a starter before a hot pot or barbecue.
Jade Wood Ear Cold Salad
Crisp, refreshing Chinese cold dish — ready in under 40 minutes
Ingredients
Main ingredients
- Xianyitang Dried Jade Wood Ear 20–25 g
- ½ cucumber, sliced or julienned
- 1 small bunch fresh coriander, roughly chopped
- 1–2 bird's eye chillies, sliced into rings (optional)
- 2–3 garlic cloves, finely minced
- A few spring onion slices
Dressing
- 1½ tbsp light soy sauce
- 1½ tbsp aged black vinegar (Chinkiang)
- 1 tsp sesame oil
- ½ tsp sugar
- A pinch of salt
- Toasted white sesame seeds to garnish (optional)
- ½–1 tsp chilli oil (optional)
Method
1
Rehydrate the wood ear
Place the dried jade wood ear in a large bowl and cover with enough water to rehydrate fully. Use warm water and soak for 15–30 minutes. Make sure every piece opens completely with no hard centre remaining. Rinse thoroughly under cold running water and check for any grit.
2
Blanch until cooked through
Bring a pot of water to a boil. Add the rehydrated wood ear and cook for 8–10 minutes, ensuring it is fully cooked through.
3
Chill in cold water
Remove the wood ear and transfer immediately to cold water or iced water to stop cooking. Once cooled, drain well. This step is key to keeping the salad crisp.
4
Make the dressing
Combine the minced garlic, soy sauce, black vinegar, sugar, salt, sesame oil and chilli oil in a small bowl and mix well. For extra fragrance, pour a little hot oil over the garlic and chilli before adding the vinegar and soy sauce.
5
Toss and rest
Add the drained wood ear, cucumber, coriander and spring onion to a large bowl. Pour over the dressing and toss well to coat. Leave to rest for 5–10 minutes for the flavours to develop. For a chilled version, refrigerate for 20–30 minutes before serving.
6
Plate and garnish
Transfer to a shallow dish. Scatter toasted sesame seeds and a little fresh coriander on top. Arrange cucumber slices around the edge for colour.
Tips
- Always rehydrate fully, rinse thoroughly and cook through before eating.
- Do not leave this cold dish at room temperature for extended periods — serve promptly after dressing.
- To prepare ahead, blanch and drain the wood ear in advance and store the dressing separately. Toss together just before serving.
- Adjust the vinegar and chilli oil to taste — more vinegar for a sharper, more tangy flavour; omit the chilli for a milder version.
Xianyitang Dried Jade Wood Ear 180 g
Thick, rootless flesh that stays crisp after blanching and absorbs dressing beautifully. Also excellent in soups, stir-fries and slow-cooked dishes. Sulphur-free, produced under an ISO 9001-certified quality management system.
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