A very voluminous and light cold salad, somewhere between a Chinese liangban and a quick homemade bowl: juicy cucumber, mung bean sprouts, wood ear mushrooms, a soft-boiled egg, and a soy-chili oil-peanut dressing.
Ingredients
- 1 large fresh cucumber
- 100 g fresh mung bean sprouts
- 6 g secs, environ 35 g réhydratés dried wood ear mushrooms
- 1 free-range egg
- 15 g unsalted roasted peanuts
- 1 tsp chili oil
- 1 tbsp salty soy sauce
- 1 tbsp rice vinegar
- 1 small clove fresh garlic
- 1/2 tsp granulated sugar
- 1 pinch fine salt
Method
- Put the dried wood ear mushrooms in a bowl, cover with boiling water, and let plump for 8 minutes. Drain, rinse, remove the tough parts if necessary, and cut into strips.
- Cook the egg for 6 minutes 30 in simmering water for a soft-boiled yolk, then chill it in cold water. Peel and halve.
- Rinse the mung bean sprouts. Blanch them for 20 seconds in boiling water, then immediately cool them under cold water. Drain very thoroughly.
- Trim the ends of the cucumber. Gently smash it with the flat of a knife or a rolling pin, then cut it into irregular pieces. Toss with a pinch of salt and let sweat for 5 minutes. Drain the released water.
- In a bowl, mix the soy sauce, rice vinegar, chili oil, very finely grated garlic, and sugar. Taste: the dressing should be salty, tangy, slightly sweet, and highly aromatic.
- Roughly chop the peanuts.
- Toss the cucumber, mung bean sprouts, and wood ear mushrooms with the dressing. Let sit for 2 minutes so the vegetables soak it up without losing their crunch.
- Serve in a shallow bowl, add the soft-boiled egg, sprinkle with chopped peanuts, and finish with a few drops of chili oil if desired.
Nutrition
Per serving
- Energy
- 279.3 kcal
- Protein
- 14.79 g
- Carbohydrate
- 17.44 g
- Fat
- 17.78 g
- Fibre
- 3.9 g
- Calcium
- 12.68 mg
- Iron
- 0.51 mg
- Magnesium
- 40.12 mg
