How to make it

  • Starts by soaking corn overnight with liquid ingredients, then the next day add shiitake mushrooms and soy chips for 30 more minutes. Finely cut soaked mushrooms.
  • Place all ingredients including soaked liquid (avoiding any gritty sediment that has settled on the bottom of the bowl) in a pot except chili oil, turn to high heat. When boil turn down the heat to simmer for 5 minutes. Take out young garbanzo beans with strainer ladle and leave the rest of the ingredients in to continue simmering.
  • Next, after 5 more minutes, strain soy chip and continue simmering the rest of them until only 3 to 4 tbsp of liquid left about 20 to 30 minutes. Turn off the heat; mix in chili oil, cilantro, and green onion. It is ready to serve.
  • Notes:
  • • If you would like to speedy salad replace fresh or frozen white/yellow corn with dried corn.
  • • There are different ingredients needed to soak or cook in different length of time according to their dryness!
  • • If you do not like to chew Szechwan peppercorns take out those rights before plating.
  • If you like this, find more of my recipes at

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