First, soak the dried wood ear mushrooms in a large bowl of warm water for about 1 to 2 hours. You will see them grow plump and wavy. Once ready, boil them for 3 minutes in a medium pot, then rinse under icy water to cool them down. Drain well so they stay crisp in the dressing.

Next, blanch your garlic cloves by dropping them into boiling water for 1 minute. This takes away the sharp edge. Mince the garlic and mix it with ¼ cup of icy water to mellow the flavor further. Set this aside while you prepare the other ingredients.

Chop your cilantro and set it aside. If you want the extra heat, heat a tablespoon of neutral oil in a small frying pan and add dried red chilies. Fry them until fragrant, about 30 seconds, then remove from the heat to cool.

In a mixing bowl, add the soy sauce, balsamic vinegar, sugar, 3 tablespoons of garlic water, 1 tablespoon minced garlic, the fried chilies (or fresh ones), chili oil or sesame oil, and chopped cilantro. Stir well so the sugar fully dissolves.

Add the drained wood ear mushrooms into the bowl and toss everything together until the mushrooms look shiny and well-coated. Taste and adjust the flavors if you want more tang, salt, or spice.

Finish by drizzling a little more chili oil on top and sprinkling with toasted sesame seeds. Serve right away for a fresh bite, or chill for an hour for a deeper, more blended flavor.