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Boil bean curd sticks (broken up) and wood ear mushrooms for 3-4min until softened. Drain well.
In a large bowl combine boiled ingredients with cucumber, coriander and garlic.
Mix soy sauce, rice wine vinegar, brown sugar, chilli crisp and garlic to make the dressing.
Toss everything together and let it sit for ~10 minutes to soak up the flavour.
Serve chilled or at room temperature