Instructions

1. 1

   Tear mushrooms, blanch for 1 minute, cool in cold water, then squeeze out moisture.

2. 2

   Cut chives into 4 cm pieces and place with mushrooms in a large bowl.

3. 3

   Mix chili flakes, fish sauce, garlic, ginger, and rice syrup into a paste.

4. 4

   Coat mushrooms first, then add chives and toss gently.

5. 5

   Add sesame oil at the end for aroma and transfer immediately to a container.

6. 6

   Refrigerate at least 12 hours; best texture is within 2 days.

Tips

Nutrition (per serving)