Adapted from Chinese Seaweed Salad at thewoksoflife.com (https://thewoksoflife.com/chinese-seaweed-salad/). Ingredients and timings from the original; method converted and scaled by Reduce. Not affiliated with or endorsed by the source.

From thewoksoflife.com

Chinese Seaweed Salad

Name: Chinese Seaweed Salad
Prep time: 20 min
Cook time: 10 min
Yield: 8 servings
Ingredients: 12 ounces fresh kelp; 4 cloves garlic, minced; 3 thin slices ginger, minced; 3 Thai chilies, thinly sliced; 2 scallions, chopped (white and green parts separated); 3 tablespoons vegetable oil; 1 tablespoon Sichuan peppercorns; 1 ½ teaspoons sugar; 2 teaspoons Chinese black vinegar; 2 ½ tablespoons light soy sauce; 1 teaspoon oyster sauce; ½-1 teaspoon sesame oil; ¼ teaspoon salt; ¼ teaspoon five spice powder; 1 tablespoon cilantro, chopped

8 servings · 20 min prep · 10 min cook

Ingredients

12 ounces fresh kelp
4 cloves garlic, minced
3 thin slices ginger, minced
3 Thai chilies, thinly sliced
2 scallions, chopped (white and green parts separated)
3 tablespoons vegetable oil
1 tablespoon Sichuan peppercorns
1 1/2 teaspoons sugar
2 teaspoons Chinese black vinegar
2 1/2 tablespoons light soy sauce
1 teaspoon oyster sauce
1/2-1 teaspoon sesame oil
1/4 teaspoon salt
1/4 teaspoon five spice powder
1 tablespoon cilantro, chopped

Steps

Bring a pot of water to a boil. Add 12 ounces kelp, and simmer over medium heat for 5 minutes. Drain and rinse thoroughly in cold water. Drain completely and set aside. You can also run it through a salad spinner to dry it even more.
5 min
Next, make the 1 teaspoon sauce and dressing. In a large heat-proof bowl, arrange 4 cloves garlic, 3 thin slices ginger, 3 Thai chilies, and the white parts of 2 scallions so they're next to each other at the bottom of the bowl. Don't pile them on top of each other, as you'll be pouring hot 3 tablespoons oil over everything, and you want it in an even layer.
Add 3 tablespoons oil to a small pot or saucepan. Add 1 tablespoon Sichuan peppercorns and let them infuse the oil over low heat for 10 minutes until fragrant. Take care not to burn the peppercorns.
10 min
Scoop out the 1 tablespoon peppercorns, and turn up the heat on the 3 tablespoons oil until it's just smoking. Then, immediately turn off the heat and pour the oil over the aromatics in your heat-proof bowl. The oil should be hot enough that the aromatics sizzle on contact.
Carefully stir the 3 tablespoons oil to evenly distribute the heat. Add 1 ½ teaspoons sugar, 2 teaspoons vinegar, 2 ½ tablespoons light soy sauce, 1 teaspoon oyster sauce, ½-1 teaspoon sesame oil, ¼ teaspoon salt, and ¼ teaspoon five spice powder. Mix well, and stir in the green parts of the 2 scallions and 1 tablespoon cilantro.
Pour the dressing over the 12 ounces kelp, and toss to coat. Give it a taste, and add ¼ teaspoon salt if needed. Serve.

Nutrition

Per serving

kcal: 87
protein: 2 g
carbs: 8 g
fat: 6 g

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