Why This Spicy Onion & Double Fungus Salad Is Your New Go-To Side Dish
Let’s be real—after a heavy meal or on a sweltering day, all I crave is something light, zesty, and *actually* satisfying. Enter this Spicy Onion & Double Fungus Salad: a crunchy, tangy mix of black wood ear mushrooms, white tremella (silver ear fungus), and slightly charred onion that hits every note. It’s not just tasty, though—those fungi? Total superstars. Black wood ear helps with digestion and “scrapes” excess oil (hello, post-fried-chicken rescue!), while tremella is like a natural moisturizer for your skin and lungs. Plus, it takes 20 minutes tops to make. Win-win-win.
What You’ll Need (Super Simple Ingredients!)
No fancy grocery runs here—most of these are probably in your pantry or fridge already. Here’s the lowdown:
- 20g dried black wood ear mushrooms (they puff up a ton, so don’t overdo it!)
- 10g dried tremella (silver ear fungus—look for the fluffy white kind)
- 1/4 small red or yellow onion (red adds a pop of color, but yellow works too)
- A tiny slice of “xinlimei” radish (that pretty pink-and-white one—optional, but adds crunch!)
- 1 green onion (for that fresh oniony kick)
- 2-3 garlic cloves (the more, the merrier—trust me)
- 1 small red chili (if you like a little heat; skip if you’re sensitive)
- 1/2 tsp salt (adjust to taste)
- 1/2 tsp sugar (balances the tang)
- 1 tbsp light soy sauce (adds umami without overpowering)
- 1 tbsp rice vinegar (for that bright, tangy zing)
Step-by-Step: How to Make This Salad (It’s So Easy!)
Let’s break this down—no cooking degree required. I’ll even tell you my little hacks to make it extra good.
1. Soak the Fungi (Don’t Rush This!)
First things first: those dried mushrooms need to plump up. Grab a bowl of warm water and toss in the black wood ear mushrooms. Let them soak for 15-20 minutes until they’re soft and squishy. 
Then do the same with the tremella—since it’s fluffier, it might take a tiny bit longer. Pro tip: once they’re soaked, give the black wood ear a quick rinse to get rid of any dirt (they sometimes hide little bits!).
2. Prep the Onion (The Secret to Less Sharpness!)
Chop your onion into thin, small pieces—think bite-sized. Now, here’s a trick I swear by: instead of eating raw onion (which can be eye-watering!), toss it in a hot pan for 1-2 minutes just to “blanch” it. You want it to soften a little and release that sweet, savory aroma, but not turn mushy. 
This step cuts the sharpness and makes the onion way more palatable. Trust me—your taste buds will thank you.
3. Prep the Extras (Crunch & Color!)
While the fungi soak, slice that xinlimei radish into thin rounds (if you’re using it). 
Then chop your green onion into tiny rings, mince the garlic until it’s fine, and dice the red chili (remove the seeds if you don’t want too much heat). 
Set all these aside—they’re the flavor boosters!
4. Blanch the Fungi (Don’t Overcook!)
Bring a pot of water to a boil. First, drop in the tremella and let it cook for 2-3 minutes—you want it tender but still a little crisp. 
Then add the black wood ear and cook for another 1-2 minutes. 
As soon as they’re done, drain them and rinse with cold water to stop the cooking process. This keeps them crunchy instead of mushy. 
Pat them dry a little with a paper towel—you don’t want extra water diluting the dressing!
5. Mix It All Up (The Fun Part!)
Grab a big bowl and toss in the blanched fungi, the slightly cooked onion, and the xinlimei radish (if using). 
Now add the light soy sauce, rice vinegar, salt, and sugar. 
Finally, sprinkle in the green onion, minced garlic, and red chili. Give everything a good stir—make sure every piece is coated in that tangy, savory dressing.
My Pro Tips for the Perfect Salad
Let me share a few little things I’ve learned while making this a hundred times:
- **Skip the xinlimei if you’re allergic!** The salad is still delicious with just fungi and onion—no need to risk it.
- **Add a splash of sesame oil** at the end for an extra nutty flavor. Game-changer.
- **Make it ahead!** This salad tastes even better after sitting in the fridge for 30 minutes—let the flavors meld together.
- **Adjust the heat:** If you don’t like spicy food, skip the red chili. If you love heat, add a whole one (seeds and all).
Why This Salad Is a Game-Changer
Let’s recap: it’s quick, healthy, and packed with flavor. The black wood ear helps with digestion (goodbye, bloating!), tremella is great for your skin and lungs, and the onion adds a savory kick. It’s perfect as an appetizer, a side dish for rice or noodles, or even a light lunch on its own. I make this at least once a week—my family begs for it.
So next time you’re craving something light and tasty, give this Spicy Onion & Double Fungus Salad a try. I promise you won’t be disappointed. Let me know in the comments if you make it—what did you think? Did you add any extra ingredients? I love hearing your twists!
