Wood Ear Mushrooms 100g
Also known as Black Fungus (Kikurage)
Why you’ll love it
Naturally crisp and springy, wood ear keeps its bite in stir‑fries and soups while soaking up savory sauces. It’s mild, versatile, and a classic texture booster for hot‑and‑sour soups, noodle bowls, and refreshing cold salads. Plant‑based and light by nature, it fits easily into weeknight cooking.
How to enjoy
Flash‑stir‑fry wood ear with smashed garlic and julienned ginger, then toss in choi sum. Finish with a splash of light soy sauce and a drizzle of sesame oil. Cook hot and fast for 2–3 minutes to keep the crunch.
Simmer sliced wood ear with soft tofu, white pepper, and Zhenjiang black vinegar in clear chicken broth. The mushrooms add body and snap in 5–7 minutes.
Blanch briefly, then toss with minced garlic, a touch of light soy, and rice vinegar. Finish with chopped coriander. Crisp, tangy, and refreshing.
Top hot Yangchun noodles with sautéed wood ear, scallions, a soy‑sesame dressing, and a spoon of crispy chili oil. Toss and slurp.
Prep Tips
- Rinse well to remove any grit; trim any tougher bases.
- For salads, blanch 30–60 seconds, then chill before dressing.
- For stir‑fries, cook on high heat for 1–2 minutes and add sauces near the end to keep that signature crunch.
- Slice into bite‑size strips for even cooking and easy eating.
Pairs well
- Ginger & garlic
- Light soy sauce & sesame oil
- Zhenjiang black vinegar
- Soft tofu or eggs
- Prawns and other quick‑cook seafood
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