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Soak the dried wood ear mushrooms in warm water until they are rehydrated, then drain and slice them into thin strips. About 6+ hrs in cold water
Boil both for 2-4 min until softened, in same water as soaking.
Thinly slice the Persian cucumber and chop the green onions.
In a bowl, combine the soy sauce, rice vinegar, chili crisp, and garlic powder to create the dressing.
Add the sliced (or cut) mushrooms, cucumber, and green onions to the bowl with the dressing.
Toss everything together until the ingredients are well coated with the dressing.
Let the salad sit for a few minutes to allow the flavors to meld before serving.