Mix fungus salad

Recently I tasted bamboo fungus (竹笙) salad in a restaurant, it has a soft crunchiness that is pleasing and it's loose texture absorbs the marinade very well.  So I re-created the dish adding crunchy wood ear fungus (木耳) and pea sprout for good colour effect.

1. Soak bamboo fungus in water to soften, trim tail end, then cut into bite size pieces.

2. Soak wood ear fungus in water until fully expanded, cut into strips.

3. Blanch bamboo fungus in stock for a minute, cook wood ear fungus in the same stock for a few minutes, and blanch pea sprouts until just lost the raw green taste.

4. Mix together and season with olive oil, salt, white pepper and ginger juice.