Asian mushroom salad

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Swirl and shake the pan once in a while for even toasting. Close Share this recipe: That, and not over-crowding the pan, are so important when frying mushrooms. You and your stomach can thank us later! Want to try this soon! Preparation Whisk grapeseed oil, soy sauce, yuzu juice, and garlic in a medium bowl. The juice makes a floral vinaigrette; it's also used in ponzu, an addictive Japanese dipping sauce.

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Combine the sauce and wood ear mushrooms in a bowl, toss a few times.

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Close Missing Input Please enter a rating or review before submitting. Set aside to cool. Add all the mushrooms. Top with chillies and fried shallots and serve immediately. Although Chinese cooking uses both Chinkiang vinegar also called Chinese black vinegar and rice vinegar, the former is used moreā€¦.

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Asian mushroom salad
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