Whenever summer arrives and the humidity starts to climb, my appetite for heavy, greasy food completely vanishes. All I want is something “Qing Kou” (清口)—a Chinese term for refreshing, palate-cleansing food that doesn’t weigh you down.
This Spicy Oyster Mushroom and Konjac Salad is my current obsession. It is a “Liangban” (cold tossed) dish that is completely vegetarian, low in calories, yet incredibly satisfying. The texture combination is the real star here: meaty oyster mushrooms, chewy konjac knots, and distinct layers of firm yuba (dried beancurd sticks), all soaked in a sour, spicy, and savory garlic dressing.
If you enjoy the refreshing crunch of our Smashed Cucumber Salad or the complex textures in a Shredded Cold Salad, you are going to love this protein-packed variation.
Why This Recipe Works
- Texture Symphony: This dish isn’t just about flavor; it’s about mouthfeel. The oyster mushrooms provide a fleshy bite, the yuba offers a firm chew, and the konjac knots add a bouncy, jelly-like texture.
- The “Sizzling Oil” Technique: Just like in my Hot and Sour Shredded Potatoes, we pour hot oil over the raw garlic, scallions, and chili powder. This instant heat blooms the aromatics, removing the raw garlic bite and creating a deeply fragrant dressing base.
- Diet Friendly: It is naturally low-carb and low-calorie but high in fiber, making it a “guilt-free” meal that still feels indulgent thanks to the rich seasoning.
What Are Konjac Knots?
If you are new to Chinese pantry staples, you might be wondering about the “魔芋丝” (Moyu Si) or Konjac knots. Konjac is a root vegetable (the same plant used to make shirataki noodles). It has almost zero calories and is purely soluble fiber.
In China, we love it for its texture. It has a snappy, chewy consistency that absorbs sauces beautifully. You can usually find them in the refrigerated section of Asian grocery stores, often tied into small “bow ties” or knots.
Key Ingredients & Substitutions
- Oyster Mushrooms (300g): These act as the “meat” of the salad. You can substitute with King Oyster mushrooms (sliced into strips) or enoki mushrooms.
- Dried Yuba / Beancurd Sticks (5-6 sticks): Also known as Fuzhu. Crucial: You must rehydrate these in cold water.
- Konjac Knots (2 boxes/packs): Usually found in water-packed tubs. Rinse them well before using.
- Aromatics: Scallions, plenty of garlic, fresh Thai chili or Fresno chili (for heat and color), and fresh lemon slices (for a bright, citrusy pop).
- The Sauce:
- Light Soy Sauce: For the savory, salty base.
- Chinkiang Vinegar: This black vinegar provides the malty, smoky sourness essential to the dish.
- Oyster Sauce: Adds umami and body to the dressing.
- Chili Powder: I use a medium-heat Sichuan chili flake. If you have Homemade Chinese Chili Oil, you can use the sediment from that as well.
Recipe Notes Before You Start
The Importance of Cold Soaking Yuba
I cannot stress this enough: Soak your dried yuba in cold water, preferably overnight. Many beginners try to rush this by using hot water. Hot water causes the outer layers of the beancurd sticks to dissolve and turn mushy while the center remains hard and pithy. Cold water ensures even hydration and maintains that signature “al dente” bite that makes yuba delicious.
Food Safety: Cooking Mushrooms
Unlike button mushrooms which can be eaten raw, oyster mushrooms must be cooked thoroughly. Raw oyster mushrooms can be tough to digest and may contain heat-sensitive toxins. We blanch them for a full 3 minutes to ensure they are safe and have the correct texture.
How to Make Spicy Oyster Mushroom and Konjac Salad
Step 1: Mise en Place (Prep Work)
Soak the yuba in cold water (in the fridge) the night before. Once hydrated, cut them into 2-inch segments. Tear the oyster mushrooms into bite-sized strips. Rinse the konjac knots. Finely chop the scallions and mince the garlic. Slice the lemon and fresh chili peppers.
Step 2: Blanch the Ingredients
Bring a large pot of water to a boil.
- Mushrooms: Add the mushrooms. The water will stop boiling. Wait for it to boil again, then cook for 3 minutes. Remove and drain.
- Konjac: Add the konjac knots to the boiling water. Cook for 2 minutes to remove any packing liquid smell. Remove and drain.
- Yuba: Finally, drop the yuba segments in. Blanch quickly for just 10-15 seconds. Any longer and they will lose their chew. Remove and drain.
Tip: If you want the salad to be immediately cold and refreshing, plunge the blanched ingredients into an ice bath to stop the cooking, then squeeze out excess water.
Step 3: Make the “Secret” Sizzling Dressing
In a heat-proof bowl, pile the chopped scallions, minced garlic, 1 tablespoon of chili powder (chili flakes), and 1 tablespoon of white sesame seeds on top of each other.
In a small pan (or ladle), heat 4 tablespoons of neutral oil (or Universal Scallion Oil for extra flavor) until it is shimmering and just beginning to smoke.
Carefully pour the hot oil directly over the garlic and chili pile. It should sizzle aggressively—this is the sound of flavor being created!
Step 4: Season and Mix
To the oil mixture, add:
- 1 tbsp Sugar
- 1/2 tbsp Salt
- 2 tbsp Light Soy Sauce
- 3 tbsp Chinkiang Vinegar (Black Vinegar)
- 1 tbsp Oyster Sauce
Stir well to dissolve the sugar.
Step 5: Toss and Chill
Pour the dressing over the drained mushrooms, konjac, and yuba. Add the lemon slices and fresh chili peppers. Toss everything together until well coated.
While you can eat it immediately, I highly recommend placing the bowl in the refrigerator for 30 minutes before serving. The flavors will meld, and the cold temperature makes the vinegar taste even crisper.
Serving Suggestions
This dish is a versatile side. I love serving it alongside rich, savory mains to cut through the grease. It pairs perfectly with:
- Braised Pork Belly (The acidity cuts the fat beautifully).
- Scallion Oil Chicken (A light, protein-heavy meal).
- Simple steamed rice or congee.
FAQ & Troubleshooting
Q: My yuba is falling apart. What happened? A: You likely soaked it in warm water or blanched it too long. Remember: Cold water soak only, and a very quick (10-second) blanch.
Q: Can I make this gluten-free? A: Yes! Substitute the Light Soy Sauce with Tamari or a GF soy sauce, and ensure your Oyster Sauce is a gluten-free brand (like Lee Kum Kee’s Green Label). The Konjac and mushrooms are naturally gluten-free.
Q: I don’t like spicy food. Can I adjust this? A: Absolutely. You can omit the chili powder and fresh peppers entirely. The garlic, vinegar, and soy sauce still provide plenty of flavor. It will be a savory, garlicky salad instead of a spicy one.
Q: How long does this store? A: This keeps well in the fridge for up to 2 days. However, the lemon rind may make the sauce slightly bitter if left too long (over 24 hours), so I recommend removing the lemon slices if storing overnight.
About the Author & Recipe Development
I’m Lin, and I grew up in a restaurant kitchen in Sichuan, where “Liangban” dishes were the opening act of every meal. My father, a chef, taught me that even cold dishes require precise temperature control—specifically the temperature of the oil used to bloom the spices.
This recipe was developed to bridge the gap between traditional Chinese medicinal food (using ingredients like Konjac) and modern, palate-pleasing flavors (the addition of lemon). I tested this recipe three times to get the blanching times just right—specifically for the yuba, which can go from tough to mush in seconds.
Authoritative References
For more information on the ingredients and safety used in this recipe, please refer to these sources:
- Mushroom Safety: Selecting and Serving Produce Safety – U.S. Food & Drug Administration (FDA)
- Konjac Information: Konjac Glucomannan – National Institutes of Health (NIH) Office of Dietary Supplements
Food Safety & Preparation Notes
- Mushroom Safety: Always ensure oyster mushrooms are cooked through. Undercooked wild or specialty mushrooms can cause gastrointestinal distress.
- Yuba Hydration: To prevent bacterial growth, if you are soaking yuba for more than 2 hours, do so in the refrigerator, not on the counter.
- Oil Safety: When pouring hot oil over the aromatics, ensure your bowl is heat-proof (ceramic or metal) and not standard glass, which may crack. Keep your face back to avoid splatter.
Nutrition Information (Estimate)
- Calories: 180 kcal
- Carbohydrates: 18g
- Protein: 12g
- Fat: 9g
- Fiber: 8g
- Sodium: 650mg
- Sugar: 6g
(Disclaimer: Nutrition information is calculated using an ingredient database and should be considered an estimate. Garnishes and optional ingredients are not included. Actual values may vary based on specific brands used.)
Spicy Oyster Mushroom and Konjac Salad (Liangban)
Ingredients
Main Ingredients
- 300 g oyster mushrooms torn into bite-sized pieces
- 2 packs konjac knots rinsed
- 6 sticks dried yuba (beancurd sticks) soaked overnight in cold water
- 4 slices fresh lemon seeds removed
- 2 fresh red chili peppers sliced (Fresno or similar)
- 5 stalks scallions finely chopped
- 6 cloves garlic minced
Dressing
- 1 tbsp chili powder or chili flakes
- 1 tbsp white sesame seeds
- 4 tbsp neutral oil vegetable or canola
- 1 tbsp sugar
- 0.5 tbsp salt
- 2 tbsp Light Soy Sauce
- 3 tbsp Chinkiang Vinegar Chinese black vinegar
- 1 tbsp Oyster Sauce
Instructions
- Prep: Ensure yuba is fully hydrated (soft) from soaking overnight in cold water. Cut yuba into 2-inch segments. Tear mushrooms into strips and rinse konjac knots well.
- Blanch Mushrooms: Bring a large pot of water to a boil. Add oyster mushrooms. Once the water returns to a boil, cook for 3 minutes. Remove and drain.
- Blanch Konjac: In the same boiling water, add konjac knots. Cook for 2 minutes. Remove and drain.
- Blanch Yuba: Finally, add the soaked yuba segments. Blanch for just 10-15 seconds. Remove immediately and drain. (Optional: Rinse all cooked ingredients in ice water to cool).
- Prepare Aromatics: In a heat-proof bowl, place the chopped scallions, minced garlic, chili powder, and sesame seeds.
- Sizzle Oil: Heat 4 tbsp of oil in a small pan until smoking hot. Carefully pour the hot oil over the aromatics in the bowl to bloom their flavor.
- Make Sauce: To the oil and aromatic mixture, add sugar, salt, light soy sauce, Chinkiang vinegar, and oyster sauce. Stir until sugar dissolves.
- Toss: Place the drained mushrooms, konjac, and yuba in a large mixing bowl. Pour the sauce over them. Add the lemon slices and fresh chili peppers. Toss well to combine.
- Chill: For the best flavor and texture, refrigerate for 30 minutes before serving.
Notes
Calories: 180 | Carbohydrates: 18g | Protein: 12g | Fat: 9g | Fiber: 8g | Sugar: 6g Disclaimer: Nutrition information is calculated using an ingredient database and should be considered an estimate. Garnishes and optional ingredients are not included. Allergens: Contains Soy, Sesame, Wheat (in soy sauce/vinegar). For Gluten-Free, use Tamari and GF Oyster Sauce.
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