Shandong Style Mixed Vegetable Salad

Rehydrate the Wood Ear Mushrooms in warm water for at least 20 minutes until soft, then rinse and trim any tough parts. Slice into thin strips.

Wash and prepare the fresh vegetables: slice the Cucumber into thin half-moons, julienne the Carrot, and thinly slice the Celery.

Bring a pot of water to a boil. Blanch the Bean Sprouts for 1 minute, then immediately transfer to an ice bath to stop cooking. Repeat this process for the sliced Celery and the rehydrated Wood Ear Mushrooms, blanching each for 1-2 minutes until tender-crisp, then cooling in an ice bath.