Ingredients
1 carrot, 1 Chinese celery lettuce (or regular lettuce), and 1 small handful dried wood ear mushrooms.
Seasonings
2 cloves garlic, 30 g (about 2 tablespoons) chopped chili, 30 g (about 3 tablespoons) toasted white sesame seeds, 3 g (about 1/2 teaspoon) salt, 3 g (about 1/2 teaspoon) sugar, 1 g (about 1/4 teaspoon) chicken bouillon powder, 6 ml (about 1 teaspoon) sesame oil, 5 g (about 1 tablespoon) green Sichuan peppercorns.
Instructions
1. 2 hours in advance, soak the wood ear mushrooms in cold water until rehydrated, then wash and shred them; peel and shred the carrot; peel and shred the asparagus lettuce; peel the garlic and press it into a paste.
2. Place the shredded asparagus lettuce in a large bowl, sprinkle with a little salt, and let it sit for 10 minutes; blanch the shredded carrot and wood ear mushrooms in boiling water for 20 seconds, then drain and rinse under cold water, drain well, and add them to the bowl with the asparagus lettuce.
3. Add chopped chili peppers, sugar, chicken bouillon, and a pinch of salt to the shredded lettuce stems, then mix well—be careful with the salt amount since the lettuce stems were already salted during pickling.
4. Heat sesame oil in a wok over high heat until it reaches about 40% hot, then add Sichuan green peppercorns; once the oil begins to smoke, turn off the heat, pour one-third of the hot oil over the mixed three-shred salad, sprinkle with toasted white sesame seeds, toss well, and serve.