- 2 cups lichen or wood ear mushroom
- ½ cup roughly chopped coriander
- 3 tbsp black vinegar
- 3 tbsp light soy sauce
- 1 tbsp brown sugar
- 4 cm piece ginger, finely sliced
- 3 garlic cloves, diced
- ½ tsp dried chilli flakes
- 1 tsp sesame oil
- 2 spring onions, sliced
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
To prepare the dressing, in a large bowl, combine the black vinegar, light soy sauce and brown sugar. Stir until the sugar dissolves. Add the ginger, garlic, chilli flakes and sesame oil, and stir well. Add the spring onion. Set aside for 10 minutes.
Add the lichen and coriander to the dressing. Toss to combine. Transfer to a platter to serve.