Asian Pantry Green Bean Salad

• 2 cups green beans
• 1 cup black fungus (I am attaching a photo - that's all it says on the bag, they are dried mushroomy things, chewy texture, good in load of different dishes)
• 3 tablespoons chopped sushi ginger (gari - I had to look that up)
• 1 tablespoon toasted sesame oil
• 1 tablespoon black vinegar
• 2 teaspoons tamari
• 2 tablespoons minced green onion
• 2 teaspoons black sesame seeds

1. Rinse and trim your green beans. Bring a pot of heavily salted water to a boil and have a large bowl of ice water at the ready. Blanch the green beans for about 1 minute in the boiling water, then move them to the ice water and toss them around in there until they are completely chilled. Place them on a tea towel to dry.
2. Cover the fungus with cold water for several minutes until they are soft. Drain them and pat them dry. Roughly chop them.
3. Whisk the oil, vinegar and tamari in a large bowl. Add the ginger and mix. Toss in the green beans and fungus, then the green onion and black sesame seeds. Chill the whole mixture for about 20 minutes (or overnight - it makes a great lunch too) and serve cold.

green beans, black fungus, ginger, sesame oil, black vinegar, tamari, green onion, black sesame seeds

Taken from food52.com/recipes/11696-asian-pantry-green-bean-salad (may not work)