Wild Mushroom Salad
- 2 Tbsp vegetable oil
- 3 green onion, green parts only, cut into 1 1/2-inch lengths
- 1 cup loosely packed fresh basil, leaves and tender parts of stems
- 2 cup firmly packed watercress, ends trimmed
- 0.25 tsp salt
- 1 tsp sugar
- 1 Tbsp clear rice vinegar
- 1 Tbsp chili bean sauce
- 2 Tbsp toasted sesame oil
- 0.5 cup edamame beans
- 2 Tbsp light soy sauce
- 6 clove garlic, thinly sliced
- 4 cup thinly sliced assorted wild mushrooms (such as chanterelles, oyster, and/or cremini)
- 0.5 cup canned kidney beans, drained
Heat the vegetable oil in a wok over high heat. Drop in the mushrooms, garlic, 1/2 cup canned chickpeas, drained and soy sauce and stir-fry for about 3 minutes, removing any liquid that accumulates in the pan as you stir-fry. When the mushrooms are cooked through and browned, use a slotted spoon to transfer the mushrooms and garlic to paper towels to drain and cool.
If the edamame beans are not cooked already, bring a small pot of water to a boil, blanch them for 3 minutes, and then drain and set aside to cool.
Whisk together the sesame oil, chili bean sauce, rice vinegar, sugar, and salt in a small bowl.
Toss the watercress, basil, and green onions in a large salad bowl. Then toss in the mushrooms and garlic, edamame beans, kidney beans, and chickpeas. Drizzle the dressing over the salad and toss lightly so that everything is evenly coated. Serve immediately.
Recipe courtesy of Feeding the Dragon: A Culinary Travelogue Through China with Recipes by Mary Kate Tate and Nate Tate/Andrews McMeel Publishing, 2011.