Chinese Summer Salad

• Cooking time: #lessthan15minutes

• Level: #easy

• Cuisine: #Chinese

Ingredients

5 servings

• a few sticks of dried bean curd (fuzhu), soaked, drained and cut into pieces

• 1 cucumber, cut into quarter pieces, marinated with some salt for 10 minutes and drain

• A handful of black fungus, soaked in salty water, drained and cut into pieces
  

For the seasoning:

• Toasted sesame oil 2 tbsp

• Rice vinegar/apple cider vinegar 4 tbsp

• Soy sauce 4 tbsp

• Sichuan pepper oil 2 tsp

• A handful of roasted peanuts, crushed into small pieces

• Sesame oil 2 tbsp

• White/Black sesame seeds 2 tbsp

Instructions

1. Fill a pot with water and bring it to a boil. Boil bean curd and black fungus separately for a few minutes. Then drain and set aside.

2. Mix the seasoning ingredients and set aside.

3. Heat sesame oil in a pan and stir-fry the crushed peanuts and sesame seeds until fragrant.

4. Combine the prepared veggie in a large bowl.

5. Pour the mixed seasonings over. Then pour the hot oil with crushed peanuts and sesame seeds over.

6. Mix well and serve immediately. Enjoy!