凉拌木耳洋葱 Cold Wood Ear Salad

This may not be for everyone, especially if you are not a fan of wood ear mushrooms, also known as jew`s ear or jelly ear. But for wood ear fans like me, you will love this.
 Although it is not regarded as a choice edible mushroom in the west it has long been popular in China. I find the texture interesting and satisfying but my husband can`t stand them.
You could substitute the wood ears with something else. The salad has delicious flavor that would go with a number of things, even meat. You can also add sliced peppers, cucumbers and chilies to the recipe I have here to make it even more interesting. My husband has a friend he met on one of his earlier trips to china nicknamed water basket because she loves water and she nicknamed my husband big water basket. We went out to eat with them and they ordered this. I probably would have never even knew it existed if it were not for her. I am currently working on another dish she ordered that night and they are these cute little edible bowls that are served with one of several different delicious fillings.

150g dried wood ear mushrooms
1 small onion thinly sliced
2 Tbsp. chopped almonds
2 Tbsp. soy sauce
2 Tbsp. aromatic rice vinegar
half tsp. salt
1 clove garlic minced
1 tsp. grated ginger
2 Tbsp. sugar
2 tsp. sesame oil
2 Tbsp. cilantro leaves, roughly chopped
1 tsp. sesame seeds

Wash wood ears then boil for 10 minutes and drain. Mix with onions and almonds. Mix everthing eles together, except cilantro and sesame seeds, in a small bowl and pour over woddears. Mix thoughly and then cover and allow to marinate for several hours. Before serving toss in cilantro and sprinkle with sesame seeds.