Twice-Cooked Beans With Pork And XO Sauce - Mushroom, Black Fungus & Fennel Salad - Slow-Braised Brisket In Chu Hou Sauce - Chinese Custard Tarts (part 2)

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Mushroom, Black Fungus & Fennel Salad

·         Serves: 4-6 as part of a banquet

Ingredient

·         1 cup (30g) shredded dried black fungus

·         1 small fennel bulb, thinly sliced

·         120g button mushrooms, sliced

·         40g baby spinach

·         1 cup thinly sliced spring onions

·         1/4 cup mint leaves

·         Toasted sesame seeds, to serve

Dressing

·         1/4 cup (60ml) extra virgin olive oil

·         2 tbs lemon juice

·         2 tbs light soy sauce

Mushroom, Black Fungus & Fennel Salad
Mushroom, Black Fungus & Fennel Salad

 Recipe

1.    Soak black fungus in a bowl of boiling water for 5 minutes. Drain and set aside.

2.    For the dressing, combine oil, lemon juice and soy sauce in a bowl.

3.    Combine black fungus with fennel, sliced mushroom, baby spinach, spring onion and mint in a bowl. Add salad dressing and toss to combine. Sprinkle with toasted sesame seeds, then serve.

 
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