1.5cupsdried black fungusalso know as wood ear or cloud ear
4clovesgarlicgrated
2tablespoonsoy sauce
2teaspoonblack or brown rice vinegar
1teaspoonsugar
1/4teaspoonsalt
1tablespoonvegetable oil
1/4teaspoonground Sichuan pepper
1Thai chilisliced, optional
spring onionsoptional
Instructions
Place the black fungus in a big bowl and fill with about 5-6 cups of very hot tap water. Leave for 20 to 30 minutes, or until the mushrooms are rehydrated.
Drain the mushrooms and cut off the hard stem part. Tear or cut the mushrooms into bite-sized pieces.
Bring water to a boil in a big saucepan. Add the mushrooms and boil gently for 3 minutes. Drain the mushrooms and set aside to cool.
In a bowl mix the garlic, soy sauce, rice vinegar, sugar, salt, oil and Sichuan pepper.
Toss the mushrooms with the sauce, and slice Thai chili if using.
Place in a serving dish and top with spring oinions.