Place the dried wood ear mushrooms in a bowl and cover them with warm water. Let them soak for at least 1 hour, or until they expand and soften. For a more effortless rehydration, leave them submerged in room-temperature water overnight.

While the mushrooms soak, prepare the dressing. Place the minced garlic in a heatproof bowl. Heat the neutral oil in a small pot until it starts to form tiny bubbles, then carefully pour it over the garlic to release its aroma. Stir in the chili flakes, ground Sichuan pepper (if using), sugar, soy sauce, black vinegar, and sesame oil. Mix well, adjusting the flavors to suit your taste.

Bring a medium pot of water to a rolling boil. Add the rehydrated wood ear mushrooms and cook for 2 to 3 minutes. If the mushrooms are thin, they may require less time.

Prepare an ice bath by filling a large bowl with 8 to 10 ice cubes and cold water. Using a slotted spoon, remove the mushrooms from the boiling water and drain any excess liquid. Immediately transfer them to the ice bath and let them sit for at least 10 minutes to retain their crisp texture.

Once cooled, trim any tough stems and rinse the mushrooms under running water to remove any residual debris. If there are large pieces, break them apart into bite-sized portions. Pat them completely dry using a kitchen towel.

Transfer the cooled and dried mushrooms to a large bowl. Add the prepared dressing along with the sliced onion, bell pepper, chopped chilies, and fresh cilantro. Toss well to coat every piece with the flavorful marinade. For an extra kick, drizzle in some chili oil.

The salad can be served immediately, but allowing it to chill in the refrigerator for a few hours or overnight enhances the depth of flavor, as the mushrooms absorb the dressing more thoroughly.

Enjoy this dish as a refreshing appetizer or a vibrant side to accompany rich main courses. It pairs exceptionally well with hearty sesame noodles or stir-fried dishes, where its acidity and spice balance out heavier flavors.