Wood Ear Salad
Wood Ear Salad — a classic chinese dish made simple at home.
Wood Ear Salad is a classic protein-forward Chinese recipe built around a handful of pantry staples. It serves 2 and comes together in roughly 30 minutes from prep to plate. It is an approachable, beginner-friendly dish — the kind of recipe you can put on the table in about 30 minutes without much fuss. The method is straightforward, with each step doing one clear job so the finished dish tastes balanced rather than busy.
The headline ingredients here are oyster sauce, Sichuan pepper and five spice. Spend a little time choosing well: fresher, more carefully-sourced versions of these will lift the whole plate, while every other element is mostly there to support them.
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485
kcal
35g
Protein
16g
Carbs
26g
Fat
Ingredients
- oyster sauce100 ml
- Sichuan pepper2
- five spice250 g
- garlic1 tsp
- carrot1 medium
- ginger250 g
- cabbage2 cloves
- saltstaple
- pepperstaple
Method
- 1Step 1 ~6 min
Prep all ingredients for wood ear salad and measure them out.
- 2Step 2 ~6 min
Heat oil in a pan and sauté aromatics until fragrant.
- 3Step 3 ~6 min
Add main ingredients and cook until just done.
- 4Step 4 ~6 min
Season with salt, pepper and finish with fresh herbs.
- 5Step 5 ~6 min
Plate and serve hot.
Per-step times are approximate and based on the total cook time of 30 minutes.
Pro tips & common mistakes
- Taste a small spoonful just before serving and adjust salt, acid (lemon or vinegar) and heat — that final balance check is what separates a good home cook from a great one.
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Frequently asked questions
- How long does Wood Ear Salad take to cook?
- From prep to plate, Wood Ear Salad takes about 30 minutes and yields 2 servings. About a third of that is hands-on; the rest is the cooking itself.
- Is Wood Ear Salad vegetarian?
- No — this version contains non-vegetarian ingredients (oyster sauce, Sichuan pepper, five spice). For a vegetarian take, replace the main protein with paneer, halloumi, mushrooms or extra-firm tofu and keep the same spices.
- What are the key ingredients in Wood Ear Salad?
- The headline ingredients are oyster sauce, Sichuan pepper, five spice. The rest of the list is supporting cast — spices, aromatics and pantry staples — that round out the flavour rather than carry it.
- Can I scale this recipe up or down?
- Yes. The ingredient quantities scale linearly: halve for 1 serving or double for 4. Cooking times stay roughly the same, except for anything that depends on pan surface area — if you double a stir-fry, cook it in two batches rather than crowding the pan.
- How should I store the leftovers?
- Let leftovers cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently — low heat on the stove with a splash of water, or short bursts in the microwave covered with a damp paper towel so it does not dry out.
- Can I freeze Wood Ear Salad?
- This dish is best eaten fresh — freezing tends to soften the texture and dull the flavours. Make only as much as you will eat in 1–2 days.
- What should I serve with Wood Ear Salad?
- Wood Ear Salad pairs naturally with classic chinese sides — a simple grain, a fresh salad, or a light pickle to cut through richness. Aim for something that contrasts the main dish in texture or temperature rather than echoing it.
- What if I do not have one of the main ingredients?
- Most ingredients in this recipe have sensible swaps. Match like-for-like by texture and cooking time and you will land somewhere close to the original.