Recipe: Vegetable Stir Fry with Black Fungus
Try this simple and delicious vegetable stir fry at home. It uses black fungus aka wood ear mushrooms, known for their antioxidant properties.
RECIPE: Vegetable Stir Fry with Black Fungus
- 1/2 cup dried or 2 cups fresh black fungus
- 50 g (about 1 small bundle) glass noodles
- 2 tablespoons vegetable oil
- 2.5 cm ginger, peeled and sliced
- 1 green onion, chopped, white and green parts separated
- 1 cup carrot, sliced into coins
- 4 cups Napa cabbage, cut into 5 cm pieces, stems and leaves separated
- 3 tablespoons miso paste, mixed with 1 cup water
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 cup sugar snap peas or snow peas, trimmed and strings removed
- 2 cups (about 1/2 block) firm or extra-firm tofu, cut into 1/2-inch cubes
Salt to taste
- 2 cups of brown rice - service on the side
- Soak the dried black fungus in hot water for about 1 hour or until softened or soak in cold water overnight. Wash black fungus under running water, pat dry and remove the stems. Tear or cut them into smaller pieces if necessary. Set aside.
- Soak the glass noodles in hot water until until they become soft and translucent, about 5 minutes. Drain and set aside.
- In a pan, heat the oil over medium heat. Add the ginger and white part of the green onion and stir-fry until fragrant. Stir in the carrots and cabbage stems. Add the miso mixture and bring to a boil.
- Add the cabbage leaves, black fungus, soy sauce, and sesame oil. Turn the heat down, cover, and simmer for 5 minutes. Add the glass noodles, sugar snap peas, and tofu, and simmer for another 5 minutes. The glass noodles will soak up the water so add more hot water at this point if you want more sauce. Add salt to taste. Garnish with the green part of the green onion and serve warm with brown rice.
Find black fungus, glass noodles, brown rice and more on our online shop here.
The recipe was seen on www.vermilionroots.com.
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