Scallion Wood Ear Mushroom (葱烧木耳 / Cong Shao Mu Er)

Name: Scallion Wood Ear Mushroom (葱烧木耳 / Cong Shao Mu Er)
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 3 servings
Cuisine: Hunan
Ingredients: 20 g dried wood ear mushrooms (about 200 g rehydrated); 8-10 scallions, cut into 5 cm sections; 4 garlic cloves, sliced; 1 inch ginger, sliced; 2 tbsp cooking oil; 1 tbsp light soy sauce; 1 tsp dark soy sauce; 1 tbsp oyster sauce; 1 tsp sugar; 1/4 tsp salt; 1 tsp rice vinegar; 1 tsp sesame oil; 1/4 tsp white pepper; 2 tbsp chicken broth or water; 1 tsp cornstarch (mixed with 1 tbsp water)

Scallion wood ear mushroom (葱烧木耳, cong shao mu er) is a simple but deeply satisfying Hunan side dish that highlights the unique texture of wood ear mushrooms. Wood ear (木耳, mu er) is a type of edible fungus that, when rehydrated, has a distinctive crunchy, gelatinous texture that is unlike any other ingredient. In this dish, the mushrooms are stir-fried with a large amount of scallions (葱, cong) — the scallions are the star seasoning, not just a garnish. The combination of crunchy mushrooms and fragrant scallions in a light soy-ginger sauce creates a dish that is refreshing, healthy, and full of umami. It is the kind of humble vegetable dish that appears on almost every Hunan family dinner table.

The humble fungus with a cult following

Wood ear mushrooms (木耳, mu er) have been a staple in Chinese cooking for over a thousand years. The name comes from their appearance — they grow on tree trunks and logs, resembling a flattened ear. When dried, they can be stored indefinitely and reconstituted by soaking in water. In Chinese culture, wood ear is valued not only for its culinary properties but also for its purported health benefits — it is said to improve blood circulation, lower cholesterol, and aid digestion. In Hunan cuisine, wood ear appears in stir-fries, soups, and cold salads. This particular dish — scallion wood ear — is prized for its simplicity, showing that sometimes the most basic ingredients, treated with respect, can create the most satisfying flavors.

Ingredients

Dried wood ear mushrooms are available at all Chinese grocery stores. They expand dramatically when soaked — 15 g of dried mushrooms will yield about 150 g rehydrated. Use plenty of scallions — they are the primary flavoring, not just a garnish.

20 g dried wood ear mushrooms (about 200 g rehydrated)
8-10 scallions, cut into 5 cm sections
4 garlic cloves, sliced
1 inch ginger, sliced
2 tbsp cooking oil
1 tbsp light soy sauce
1 tsp dark soy sauce
1 tbsp oyster sauce
1 tsp sugar
1/4 tsp salt
1 tsp rice vinegar
1 tsp sesame oil
1/4 tsp white pepper
2 tbsp chicken broth or water
1 tsp cornstarch (mixed with 1 tbsp water)

Step-by-Step Instructions

Rehydrate the wood ear mushrooms. Place the dried wood ear mushrooms in a large bowl and cover with warm water. Let them soak for 30 to 40 minutes until they are fully expanded and soft. They will increase in volume dramatically — about 10 times their dried size. Once rehydrated, rinse them thoroughly under cold water to remove any grit or sand. Pinch off any hard, tough base where the mushroom attached to the wood. Tear or cut large pieces into bite-sized pieces — about 3 to 4 cm. Drain well and set aside. Properly rehydrated wood ear should be soft and pliable with a slight crunch when bitten.
Prepare the scallions and aromatics. Cut the scallions into 5 cm sections, separating the white and green parts. The white parts will be stir-fried first for their savory flavor, while the green parts will be added later for freshness and color. Slice the garlic and ginger thinly. Having all the ingredients prepped and within reach is essential for a stir-fry, as the cooking happens very quickly over high heat. Mix the cornstarch with 1 tablespoon of water in a small bowl and set aside — this will be used to thicken the sauce at the end.
Stir-fry the aromatics. Heat a wok over high heat until it begins to smoke. Add 2 tablespoons of cooking oil and swirl to coat the wok. Add the sliced garlic and ginger, and stir-fry for 10 seconds until fragrant. Add the scallion white parts and stir-fry for another 15 seconds until they begin to soften and release their sweet, oniony aroma. Do not let the garlic burn — it should be golden, not brown. The wok should be very hot so that the aromatics cook quickly and release their flavors without becoming greasy.
Stir-fry the wood ear mushrooms. Add the rehydrated wood ear mushrooms to the wok. Stir-fry over high heat for 2 minutes, tossing constantly. The mushrooms will sizzle and may pop slightly — this is normal. The high heat helps develop a slight char on the mushrooms, enhancing their flavor. Add the light soy sauce, dark soy sauce, oyster sauce, sugar, salt, white pepper, and rice vinegar. Stir well to coat the mushrooms evenly with the seasonings. Add the chicken broth and let it bubble for 30 seconds. The liquid will help the flavors penetrate the mushrooms.
Finish and serve. Add the scallion green parts to the wok and stir-fry for 15 seconds — they should remain bright green and crisp. Pour in the cornstarch slurry and stir quickly to incorporate. The sauce will thicken immediately and coat the mushrooms in a glossy glaze. Drizzle with sesame oil and give everything one final toss. Transfer to a serving plate immediately. The dish should be glossy, fragrant, and full of textural contrast — the crunch of the wood ear, the softness of the scallions, and the savory glaze tying everything together. Serve hot as a side dish with steamed rice and a main course.

Tips for perfect scallion wood ear

Soak wood ear thoroughly. They need at least 30 minutes in warm water. Under-soaked mushrooms will be tough and chewy instead of soft and crunchy.
Use plenty of scallions. The scallions are the primary flavoring, not a garnish. Use at least 8 to 10 scallions for this recipe.
Cook over high heat. The wok should be smoking hot. Quick, high-heat cooking keeps the mushrooms crunchy and the scallions crisp.
Do not overcook. Wood ear should retain its characteristic crunch. Two minutes of stir-frying is usually enough — overcooked wood ear becomes limp and unappealing.

Variations

This simple side dish can be enhanced with additional ingredients. Here are some popular variations.

With pork

Add 100 g of thinly sliced pork before the mushrooms. Stir-fry the pork until cooked, then remove and set aside. Add it back with the scallion greens. The pork adds richness and makes this a more substantial dish.

With cucumber

Add julienned cucumber along with the scallion greens for extra freshness and crunch. The cool cucumber contrasts nicely with the savory sauce and adds a refreshing element.

Nutrition

Estimated values per serving (recipe serves 3).

Nutrient	Per serving
Calories	90 kcal
Protein	3 g
Total fat	6 g
Saturated fat	1 g
Carbohydrates	8 g
Sodium	520 mg
Sugar	3 g

Values are estimates. Actual nutrition will vary depending on specific ingredients and portion sizes.

Frequently Asked Questions

What are wood ear mushrooms?

Wood ear mushrooms (木耳, mu er) are a type of edible fungus that grows on tree trunks and logs. They are sold dried and need to be rehydrated before cooking. When soaked, they expand dramatically and develop a unique crunchy, gelatinous texture that is prized in Chinese cuisine. Wood ear mushrooms have a very mild flavor on their own, but they absorb seasonings beautifully. They are commonly used in stir-fries, soups, and cold salads. In Chinese culture, they are also valued for their purported health benefits, including improving blood circulation and lowering cholesterol.

Where can I buy wood ear mushrooms?

Dried wood ear mushrooms are widely available at Chinese and Asian grocery stores. They are usually sold in clear plastic bags in the dried goods section. Look for ones that are dark brown to black in color — lighter-colored pieces may be lower quality. They can also be found online. Once purchased, store them in an airtight container in a cool, dry place — they will keep for a year or more. Some stores also sell pre-soaked wood ear mushrooms in the refrigerated section, which can save time but should be used within a few days.

Can I use other mushrooms instead?

While no other mushroom has the exact same crunchy-gelatinous texture as wood ear, you can substitute with other mushrooms for a different but still delicious dish. Shiitake mushrooms will give a meatier, more savory flavor. Oyster mushrooms are softer but have a pleasant texture. Enoki mushrooms add a different kind of crunch. However, if you want the authentic experience, try to find wood ear mushrooms — the texture is truly unique and is the main appeal of this dish. Most Chinese grocery stores carry them, and they are inexpensive and shelf-stable.

Is this dish vegetarian?

The recipe as written is not strictly vegetarian because it includes oyster sauce (which is made from oysters) and chicken broth. However, it is very easy to make it vegetarian. Simply replace the oyster sauce with vegetarian oyster sauce (made from mushrooms, available at most Asian markets) and replace the chicken broth with vegetable broth or water. With these substitutions, the dish becomes fully vegetarian and vegan. The flavors will be very similar — the mushroom-based oyster sauce is an excellent substitute and some people actually prefer it.

Related Recipes

If you enjoyed this simple vegetable side dish, try these other Hunan vegetarian recipes that are equally delicious.

Scallion Wood Ear Mushroom (葱烧木耳)