Black Fungus Recipe

Rehydrate fungus

Place the dried black fungus in a medium bowl and cover with about 4 cups warm (not boiling) water. Allow to soak for 20–30 minutes until expanded, soft, and pliable. Stir occasionally to separate pieces. If any pieces have tough, woody stems, trim them off with a knife or kitchen shears.

Drain the fungus in a colander, rinse under cold running water, and squeeze out excess water gently. Tear or cut larger pieces into bite-size strips (about 1–2 inches wide). Set aside in a bowl.

Prepare aromatics: mince garlic, julienne or mince ginger, thinly slice green onions (separate white and green parts). Julienne carrot and thinly slice red bell pepper if using.

Heat a wok or large skillet over medium-high heat until hot. Add vegetable oil and swirl to coat.

Add the minced garlic and the white part of the green onions and stir-fry for 15–20 seconds until fragrant, taking care not to burn the garlic. Add ginger and cook another 10 seconds.

Add the prepared black fungus, carrot, and red bell pepper to the wok. Stir-fry 2–3 minutes until vegetables are slightly tender and the fungus is heated through and glossy.

While stir-frying, combine the light soy sauce, dark soy sauce, rice vinegar, sesame oil, sugar, salt, white pepper, and chili flakes (if using) in a small bowl. Stir until sugar and salt are dissolved.

Pour the sauce over the fungus and vegetables in the wok. Toss to coat evenly and continue to stir-fry 1–2 minutes so the flavors meld.

Mix the cornstarch with 1 tablespoon cold water to make a slurry. Push the ingredients in the wok slightly to one side, add the slurry and stir quickly into the sauce to thicken slightly. Cook 30–45 seconds until sauce becomes glossy and clings to the fungus.

Taste and adjust seasoning with a pinch more salt, soy sauce, or rice vinegar if needed. Stir in the green parts of the scallions and remove from heat.

Transfer to a serving plate and sprinkle with toasted sesame seeds and chopped cilantro, if using. Serve hot or warm as a side dish or over steamed rice.