Mu'Er Maodou Shala (Mushroom Salad With Edamame)

• 1 ounce dried mushroom, preferably wood ear
• 8 cups boiling water
• 1/2 cup fresh edamame or 1/2 cup frozen edamame
• 1/2 cup cilantro, thinly sliced
• 3 garlic cloves, minced
• 2 serrano chilies, stemmed thinly sliced
• 2 scallions, thinly sliced
• 2 tablespoons rice vinegar
• 2 tablespoons canola oil
• 2 teaspoons vegetarian soy sauce
• 1/2 teaspoon toasted sesame oil

1. Place mushrooms in a large bowl and pour boiling water over. Let sit until soft (45 minutes). Drain mushrooms and tear into large bite-size pieces.
2. Transfer to a large bowl and toss with edamame, 3/4 of the cilantro, garlic, chiles and scallions. Set salad aside.
3. In a small bowl, whisk together vinegar, oil, soy sauce and sesame oil until smooth. Toss with salad. Divide salad between bowls and garnish with remaining cilantro.

mushroom, boiling water, fresh edamame, cilantro, garlic, serrano chilies, scallions, rice vinegar, canola oil, soy sauce, sesame oil

Taken from www.food.com/recipe/muer-maodou-shala-mushroom-salad-with-edamame-512354 (may not work)