Vinegar Pick-&-Mix Style Salad
40g black wood fungus or mok yee
(soaked till softened, torn into small pieces)
1 rib of celery (pared off tough fibres, diced)
4 fresh red cili padi (deseeded, diced)
2 shallots (chopped), 2 pips garlic (chopped)
1 tsp salt
1 tsp sugar
Dressing B: (mixed together)
½ tsp salt
1 tbsp white sugar
4 tbsps black bean vinegar
½ tsp sesame oil
1 tsp soy sauce
1. Blanch black wood fungus in boiling hot water, add in seasoning (A) and leave in the water for five minutes till cooked. Remove, drain well.
2. Place no. (1) into a platter. Add in remaining ingredients and seasoning (B). Toss together.
Note: Black wood fungus has a lot of good nutrients in it. It enriches the blood, helps the “chi” flow, nourishes the lungs, stops excessive bleeding when taken regularly.