Photo by Alex Lau, food styling by Lillian Chou, prop styling by Beatrice Chastka
You need a bigger bowl and more water than you might think to rehydrate wood ear mushrooms—they nearly triple in size. We love how chewy and bouncy they get in this salad. This recipe is from Taiwanese-American cook Lisa Cheng Smith’s spectacular Lunar New Year feast. Find the rest of her menu here.