Cook the wood ears in boiling water for 3–4 minutes in a medium-sized pot. To totally cool them, drain and rinse under cold running water. Place aside and let any extra water to drain. To get rid of the surplus water, you could alternatively use a salad spinner.

Mix the garlic, peppers, vinegar, light soy sauce, sugar, and sesame oil in a sizable bowl until the sugar melts. Incorporate the wood ears after that. For 30 minutes, cover and marinate in the fridge. Before serving, whisk and combine one more because the sauce has a tendency to sink to the bottom. Place the chopped cilantro and/or scallion on the plate as a garnish.