What is Black Fungus?
Black Fungus (also known as wood ear mushroom) is a popular ingredient in Asian cuisine, prized for its crunchy texture and ability to absorb flavors. It is commonly used in stir-fries, soups, and cold dishes.
How to Store
-
Unopened (Dried):
Store in a cool, dry place away from sunlight. -
After Opening:
Keep in an airtight container to prevent moisture. -
After Soaking (Fresh):
Refrigerate and consume within 1–2 days.
How to Wash & Clean
- Rinse briefly under running water to remove dust.
- Soak in clean water for 20–30 minutes until fully expanded.
- Trim off any hard stems or rough parts.
- Rinse again and drain well.
How to Prepare (Basic Method)
- After soaking and cleaning, bring a pot of water to boil.
- Blanch the black fungus for 2–3 minutes.
- Drain and rinse with cold water (for extra crunch).
- It is now ready for cooking.
Classic Recipe: Stir-Fried Black Fungus with Garlic
Ingredients
- 1 cup soaked Premium Black Fungus (Big)
- 2 cloves garlic (minced)
- 1 tbsp cooking oil
- 1 tbsp soy sauce
- 1 tsp oyster sauce (optional)
- Salt & pepper to taste
- Spring onion (for garnish)
Instructions
- Heat oil in a pan and sauté garlic until fragrant.
- Add black fungus and stir-fry for 2–3 minutes.
- Add soy sauce, oyster sauce, salt, and pepper.
- Stir well and cook for another 1–2 minutes.
- Garnish with spring onion and serve hot.
Alternative Serving Idea: Cold Black Fungus Salad
- Toss blanched black fungus with:
- Minced garlic
- Light soy sauce
- Vinegar
- Sesame oil
- Chili oil (optional)
- Chill before serving for a refreshing appetizer.
Texture Tips
- Do not overcook — it should remain crunchy, not soft.
- Rinse with cold water after blanching for best texture.
Health Benefits
- High in dietary fiber
- Low in calories
- Traditionally believed to support blood circulation
Pro Tips (For Your Customers)
- A small amount expands 3–4 times after soaking
- Always cook before eating (do not consume raw dried fungus)
- Perfect for hot pot, stir-fry, and soups