Din Tai Fung Wood Ear Mushroom Recipe

Craving that signature Din Tai Fung wood ear mushroom dish but can’t make it to the restaurant?

This copycat Din Tai Fung wood ear mushroom recipe brings the iconic flavors straight to your kitchen! Wood ear mushrooms, also known as black fungus, are prized in Chinese cuisine for their unique texture and health benefits.

This wood ear mushroom salad features tender, rehydrated dried black fungus tossed in a savory, aromatic sauce that’s absolutely addictive. Whether you’re new to wood ear mushroom recipes or a longtime fan, this simple yet flavorful dish will become your go-to appetizer or side dish.

What Does It Taste Like?

This wood ear salad delivers a perfect harmony of savory, garlicky, and slightly spicy notes with a hint of umami from the soy sauce.

The wood ear mushrooms themselves have a mild, almost neutral flavor that beautifully absorbs the aromatic garlic-ginger-chili sauce.

What makes this dish truly special is the texture the black fungus offers a delightfully crunchy yet slightly chewy bite that contrasts wonderfully with the silky, thickened gravy. It’s refreshing, satisfying, and utterly crave-worthy, just like the original Din Tai Fung version.

Din Tai Fung Wood Ear Mushroom Recipe Ingredients You’ll Need

Main Ingredients:

• 30 g dried black fungus (wood ear mushroom)
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch (for slurry)
• 2-3 tablespoons oil (olive oil or neutral cooking oil)

Aromatics:

• 3-4 cloves garlic, finely chopped
• 1-inch piece fresh ginger, finely chopped
• 1-2 fresh chili peppers, finely chopped (adjust to heat preference)
• 2-3 stalks spring onion (scallions), chopped

For Cornstarch Slurry:

• 1 tablespoon cornstarch
• 3 tablespoons water

Kitchen Utensils

• Large mixing bowl (for soaking mushrooms)
• Sharp knife and cutting board
• Small bowl (for cornstarch slurry)
• Wok or large frying pan with lid
• Wooden spoon or spatula
• Colander or strainer

Preparation and Cooking Time

Prep Time: 25-30 minutes (includes soaking)
Cook Time: 10-12 minutes
Total Time: 35-42 minutes
Servings: 4 servings (as a side dish or appetizer)

Din Tai Fung Wood Ear Mushroom Recipe Instructions

Step 1: Rehydrate the Dried Wood Ear Mushroom

Place the 30 g dried wood ear mushroom in a large bowl and cover with hot water. Let soak for 20-30 minutes until the dried black fungus is fully rehydrated, softened, and has expanded significantly.

Step 2: Clean and Prepare the Black Fungus

Drain the soaking water completely. Rinse the rehydrated wood ear mushrooms thoroughly under clean running water 3-4 times to remove any grit or impurities. Cut larger pieces into 3-4 smaller, bite-sized pieces. Carefully trim and discard any hard or dotted stem portions.

Step 3: Prep Your Aromatics

Finely chop the garlic, ginger, and chili pepper. Chop the spring onions and keep them separate (they’ll be added later). In a small bowl, mix 1 tablespoon cornstarch with 3 tablespoons water to create a smooth slurry. Set everything aside.

Step 4: Sauté the Aromatics

Heat 2-3 tablespoons of oil in a wok or large pan over medium heat. Add the finely chopped garlic first, stirring for about 10 seconds. Follow with the ginger, then the chili pepper. Stir-fry for another 20-30 seconds until they turn slightly golden and release their fragrance.

Step 5: Build the Sauce

Pour in the 2 tablespoons soy sauce and stir to combine with the aromatics. Immediately add the cornstarch slurry while stirring continuously. Reduce heat to low-medium and keep stirring until the sauce begins to thicken into a glossy gravy (about 1-2 minutes).

Step 6: Cook the Wood Ear Mushrooms

Add all the cleaned and cut black fungus to the pan. Toss well to ensure each piece is evenly coated with the aromatic sauce. Cover the pan with a lid and let it cook on low-medium heat for 4-5 minutes, allowing the flavors to penetrate the mushrooms.

Step 7: Final Touch

Remove the lid and add the chopped spring onions. Stir everything together thoroughly. Cover again and cook for an additional 2-3 minutes until the flavors meld beautifully and the dish is perfectly glossy. Taste and adjust seasoning if desired, then transfer to a serving plate.

Customization and Pairing Ideas

1. Spice Level Variations

Adjust the heat to your preference by using mild green chilies for a gentle kick, or fiery Thai bird’s eye chilies for authentic Sichuan-style heat. You can also add a drizzle of chili oil at the end for extra depth and color.

2. Sesame Oil Finish

Drizzle a teaspoon of toasted sesame oil right before serving to add a nutty, aromatic dimension that elevates this wood ear mushroom recipe to restaurant quality.

3. Vinegar Tang

Transform this into a tangy wood ear salad by adding 1-2 teaspoons of Chinese black vinegar or rice vinegar. This creates a refreshing contrast perfect for summer meals or as a palate cleanser.

4. Add Fresh Vegetables

Toss in julienned cucumbers, shredded carrots, or blanched snap peas for extra crunch and color. This turns your wood ear mushroom salad into a more substantial side dish.

5. Protein Pairings

This copycat Din Tai Fung wood ear mushroom recipe pairs beautifully with steamed dumplings, xiaolongbao, potstickers, or as a side to grilled meats like teriyaki chicken or Chinese BBQ pork. It also complements fried rice and noodle dishes perfectly.

6. Cold Salad Version

For a refreshing appetizer, let the cooked wood ear mushrooms cool completely, then toss with the sauce and serve chilled. Add fresh cilantro and sesame seeds for garnish.

7. Vegan and Gluten-Free Options

This recipe is naturally vegan! For a gluten-free version, simply substitute the soy sauce with tamari or coconut aminos, and ensure your cornstarch is certified gluten-free.

Essential Tips for Perfect Results

1. Choose Quality Dried Wood Ear Mushrooms

When buying dried wood ear mushroom, look for whole, unbroken pieces that are dark brown to black in color. Avoid any that look dusty, have white spots (mold), or smell musty. Quality makes a significant difference in texture and flavor.

2. Don’t Rush the Soaking Process

Properly rehydrated dried black fungus should feel soft and pliable, not crunchy or tough. If your mushrooms aren’t fully softened after 20 minutes, extend the soaking time to 40-45 minutes. Larger, thicker pieces may need longer.

3. Thorough Cleaning is Crucial

Wood ear mushrooms grow on trees and can harbor sand or debris. The 3-4 rinses aren’t optional they ensure your final dish has that signature smooth, clean texture without any gritty surprises.

4. Master the Cornstarch Slurry

Mix your cornstarch and water completely before adding to the pan. Add it slowly while stirring to prevent lumps. If the sauce becomes too thick, thin it with a tablespoon of water. If it’s too thin, mix a tiny bit more cornstarch with water and add gradually.

5. Control Your Heat

How to cook wood ear mushroom successfully depends on proper heat management. Too high, and your aromatics will burn before releasing their flavors. Too low, and your sauce won’t emulsify properly. Medium to low-medium heat is the sweet spot.

6. Time Your Spring Onions Right

Adding spring onions at the end preserves their vibrant color and fresh, sharp flavor. If added too early, they’ll become dull and lose their characteristic bite that balances the rich sauce.

7. Texture Over Timing

The final dish should have tender yet slightly crunchy wood ear mushrooms coated in a glossy, clingy sauce. If your mushrooms seem tough, cover and cook for an additional 2-3 minutes. If the sauce is too watery, uncover and cook on higher heat for 1-2 minutes to reduce.

Storage and Reheating Guidance

Store leftover wood ear mushroom salad in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a pan over low heat with a splash of water to restore the sauce consistency, or enjoy cold as a refreshing salad-style dish.

Common Queries and FAQs

Here, we’ve got you covered with some common questions about the Din Tai Fung Wood Ear Mushroom Recipe that people often ask.

What are wood ear mushrooms, and where can I buy them?

Wood ear mushrooms, also called black fungus, cloud ear mushrooms, or tree ear mushrooms, are edible fungi commonly used in Asian cuisine. You can find dried wood ear mushrooms at Asian grocery stores, Chinese supermarkets, or online through Amazon, specialty Asian food retailers, and health food stores. They’re usually sold in small packages in the dried goods section.

Can I use fresh wood ear mushrooms instead of dried?

While fresh wood ear mushrooms can be used, dried ones are more commonly available and actually preferred for this recipe. The drying and rehydration process enhances their texture. If using fresh, skip the soaking step, clean thoroughly, and reduce the cooking time by 2-3 minutes since they’re already hydrated.

How do I know when the dried black fungus is properly rehydrated?

Properly soaked dried black fungus will expand 3-5 times its original size, feel soft and pliable (not brittle), and have a glossy, slightly translucent appearance. If you can easily tear a piece with your fingers and it bends without breaking, it’s ready. Under-soaked mushrooms will feel stiff and rubbery.

Is this recipe spicy? Can I make it less or more spicy?

The spice level depends entirely on the type and amount of chili pepper you use. For a mild version, remove the seeds from your chilies or use just half a pepper. For extra heat, add more chilies or include a teaspoon of chili flakes. You can also make it completely non-spicy by omitting the chili altogether the dish will still be delicious and aromatic.

Can I prepare this dish ahead of time?

Absolutely! This wood ear mushroom recipe actually tastes even better the next day as the flavors continue to meld. Prepare the entire dish, let it cool completely, and store it in the refrigerator. You can serve it cold as a salad or reheat it gently before serving. The mushrooms will continue to absorb the sauce, making them even more flavorful.

Why is my sauce not thickening properly?

If your sauce remains thin, the cornstarch slurry might not have been mixed properly (cornstarch settled at the bottom), or you may have added it to liquid that wasn’t warm enough. To fix thin sauce, mix another half tablespoon of cornstarch with water and add it slowly while stirring on medium heat. If it’s too thick, simply add water one tablespoon at a time.

What does “hard or dotted stem part” mean, and why should I remove it?

The hard stem is the attachment point where the mushroom connected to the wood or tree. It’s a small, tough, circular area that’s often darker or has a different texture sometimes appearing dotted or woody. This part doesn’t soften even after soaking and cooking, so removing it ensures every bite is tender and pleasant.

Can I freeze cooked wood ear mushrooms?

Yes, you can freeze this dish for up to 2-3 months in an airtight freezer-safe container. However, the texture may become slightly softer after thawing. Thaw overnight in the refrigerator and reheat gently in a pan. For best results, slightly undercook the mushrooms before freezing so they don’t become overly soft when reheated.

What other dishes pair well with this wood ear mushroom salad?

This versatile side dish complements practically any Chinese meal! Serve it alongside soup dumplings, wontons, fried rice, lo mein, kung pao chicken, mapo tofu, or steamed fish. It also works beautifully as part of a dim sum spread or as a refreshing counterpoint to richer, oilier dishes. Many restaurants serve it as a complimentary appetizer or palate cleanser.

This copycat Din Tai Fung wood ear mushroom recipe proves that restaurant-quality dishes are absolutely achievable at home! With simple ingredients and straightforward techniques for how to cook wood ear mushroom, you can recreate this beloved appetizer whenever the craving strikes.

The combination of tender black fungus, aromatic garlic-ginger sauce, and that signature glossy finish makes this wood ear salad a standout addition to any meal. Give it a try, and you might just prefer your homemade version to the original!

You can also follow us on Pinterest, and YouTube for more delicious updates and kitchen inspiration. Your feedback and support mean the world to us!