Kim Pham*-40 Emily Chan*-45

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Chinese Mushroom Mala Salad Recipe...

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BY: Emily Chan

Chinese Mushroom Mala Salad Recipe

Equipment Needed

1. mixing bowl

2. large skillet

Cooking Time

20

Minutes

Serving Count

2

Servings

Ingredients

  • Omsom Chiense Mala Salad Starter
  • 10 oz mixed mushrooms (we love maitake, shiitake,  wood ear and/or enoki!)
  • 10 oz cremini or button mushrooms
  • 1 small cucumber, preferably English 
  • neutral cooking oil

Serve with:

Traditional: Top with scallions and serve with white rice

Mix it up: Serve over a salad of lettuce and cilantro

Instructions

Prep your mushrooms:

  1. Clean mushrooms with a damp paper towel. Remove stems.

  2. Thinly slice cremini/button mushrooms. Prep your mixed mushrooms. If enoki, trim ends and boil enokis for 30-45 seconds, and drain. Set aside (do not cook twice). If dried wood ear, soak in boiling water for 3-4 minutes, and drain. If shiitake, remove stems and slice thinly.

  3. In a large skillet over medium high heat, heat 2 tbsp oil. Add all of the mushrooms and let brown undisturbed, about 3 minutes.

  4. Stir and continue to saute until deep brown, about 5-6 minutes. (Optional: let mushrooms cool before mixing.)



Put it all together:

  1. Peel the cucumber (if desired), trim ends, and slice lengthwise in half.
  2. Remove seeds and pulp with a spoon.
  3. Place the side of a large knife on the cucumber, skin side up, and smash. Slice into bite-sized pieces.
  4. Combine mushrooms, cucumber, and Chinese Mala Salad Starter into mixing bowl + stir to coat evenly. Add ⅛ tsp salt.
  5. Season to taste if needed, and serve with some of our suggested favorites. Enjoy!

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