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Ultimate Cold Mixed Vegetables
Chinese dish ready in 35 min using easy-level technique. Simple enough for weeknight cooking.
- Prep
- 15m
- Cook
- 20m
- Total
- 35m
- Servings
- 4
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Ultimate Cold Mixed Vegetables
| Ingredient | Amount |
|---|---|
| Dried Tofu Skin | 100g |
| Black Fungus | 30g |
| Cucumber | 1 as needed |
| Light Soy Sauce | 2 tbsp |
| Sesame Oil | 1 tbsp |
| Oyster Sauce | 1 tbsp |
| Rice Vinegar | 2 tbsp |
| Garlic Cloves | 5 cloves |
| Mini Hot Peppers | 5 as needed |
| White Sesame Seeds | 10g |
| Green Chili | 2 as needed |
- Dried Tofu Skin100g
- Black Fungus30g
- Cucumber1 as needed
- Light Soy Sauce2 tbsp
- Sesame Oil1 tbsp
- Oyster Sauce1 tbsp
- Rice Vinegar2 tbsp
- Garlic Cloves5 cloves
- Mini Hot Peppers5 as needed
- White Sesame Seeds10g
- Green Chili2 as needed
Cooking StepsHow to cook Ultimate Cold Mixed Vegetables step by step
-
Step 1Blanch dried tofu skin and black fungus in boiling water for 2 minutes. Drain and set aside.
-
Step 2Make the dressing: pour hot oil over green chili, mini hot peppers, minced garlic, and white sesame seeds to release the fragrance. Add 2 tbsp light soy sauce, 2 tbsp rice vinegar, 1 tbsp oyster sauce, 1 tbsp sesame oil, and a pinch of sugar and salt. Stir well to combine.
-
Step 3Prepare your favorite vegetables (such as cucumber, bean sprouts, chives). Place the blanched tofu skin and black fungus in a large bowl, add fresh vegetables, and pour the dressing over everything. Toss well to coat evenly.
-
Step 4The dried tofu skin absorbs the dressing beautifully and tastes incredibly flavorful.
-
Step 5The cucumber adds a refreshing crunch that makes this dish even more delicious.
Ultimate Cold Mixed Vegetables
Chinese dish ready in 35 min using easy-level technique. Simple enough for weeknight cooking.
Ingredients
- 100g Dried Tofu Skin
- 30g Black Fungus
- 1 as needed Cucumber
- 2 tbsp Light Soy Sauce
- 1 tbsp Sesame Oil
- 1 tbsp Oyster Sauce
- 2 tbsp Rice Vinegar
- 5 cloves Garlic Cloves
- 5 as needed Mini Hot Peppers
- 10g White Sesame Seeds
- 2 as needed Green Chili
Instructions
-
Blanch dried tofu skin and black fungus in boiling water for 2 minutes. Drain and set aside.
-
Make the dressing: pour hot oil over green chili, mini hot peppers, minced garlic, and white sesame seeds to release the fragrance. Add 2 tbsp light soy sauce, 2 tbsp rice vinegar, 1 tbsp oyster sauce, 1 tbsp sesame oil, and a pinch of sugar and salt. Stir well to combine.
-
Prepare your favorite vegetables (such as cucumber, bean sprouts, chives). Place the blanched tofu skin and black fungus in a large bowl, add fresh vegetables, and pour the dressing over everything. Toss well to coat evenly.
-
The dried tofu skin absorbs the dressing beautifully and tastes incredibly flavorful.
-
The cucumber adds a refreshing crunch that makes this dish even more delicious.
Recipe Details
Common Questions
How can I make this spicier?
Add chili oil or chili crisp to taste, or include dried red chilies during cooking. A dash of Sichuan peppercorn adds a different kind of heat.