Chinese Mixed Vegetable Stir Fry with Black Fungus(Wood Ear Mushroom)

This easy Chinese mixed vegetable stir-fry is not only great in flavor but in texture as well. The perfect crisp-crunchy mix, with the addition of black fungus which is known for its jelly-like consistency and distinct chewiness. A wonderful way,to have a medley of veggies incorporated into your diet too.

Chinese Mixed Vegetable Stir Fry with Black Fungus(Wood Ear Mushroom)

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♦Prep time:10min ♦Cook time:5min ♦Yield:4-5 Servings.

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EAT AND TELL!!! Let us know if you tried– Chinese Mixed Vegetable Stir Fry with Black Fungus(Wood Ear Mushroom)

Chinese Mixed Vegetable Stir Fry with Black Fungus(Wood Ear Mushroom)

Author: Shana Shameer

Difficulty: Beginner Prep Time 10 mins Cook Time 5 mins Total Time 15 mins

Servings: 4

Description

This Chinese Mixed Vegetable Stir-fry with Black Fungus is a vibrant, health-conscious dish that prioritizes a "perfect crisp-crunchy mix" of textures. Black Fungus (Wood Ear Mushroom), is the key addition that provides a unique, jelly-like chewiness alongside garden-fresh staples like broccoli, cauliflower, and cabbage. It's a quick, nutrient-dense medley that brings restaurant-quality "wok hei" (breath of the wok) flavors to the home kitchen in just 15 minutes.

Ingredients:

Servings

• 2 cups Broccoli, cut into small florets
• 2 cups Cauliflower, cut into small florets
• 1 Carrot, peeled and sliced
• 3 cups Cabbage, chopped up into large squares
• 250 gms Fresh Black fungus
• 3 large cloves Garlic, chopped
• 1 tsp Ginger, minced
• 1 Long red chilli, sliced
• 2 Tbsp Cooking oil (vegetable/sunflower)
• 1 Tbsp Chinese black rice vinegar
• 1 Tbsp Light soy sauce
• A pinch Sugar (optional)
• A dash Asian sesame oil

Instructions

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1. Rinse all vegetables and keep them drained.
2. Cut and remove the hard bits or fibrous parts from the base of the fresh black fungus. If using dried black fungus-see notes.
3. Cut and prep all other vegetables and ingredients as specified, before you start to cook.
4. Heat oil in a Chinese-style wok for best results. Alternatively, use a large non-stick pan.
5. As the oil heats up, add in the garlic, ginger, and chilies. Stir till fragrant, without 'browning'.
6. Add the carrot first, as the black fungus. Stir fry on high heat, till the carrots isis softened.
7. Add the broccoli and cauliflower florets next, and continue to stir-fry on high heat till both are slightly cooked. (don't cook anything too long).
8. Add the cabbage and continue to toss till the leaves have separated.
9. Next, add the black vinegar and soy sauce and mix. Add more if needed (to taste).
10. Also, add the sugar and sesame oil. Stir well and remove to a serving dish, to prevent overcooking from the residual heat of the wok.

Note

• IF USING DRIED BLACK FUNGUS, it needs to be reconstituted in warm water for at least 1 hour. While soaking, the mushrooms expand 3–4 times in size. Keep this in mind when you’re cooking, as small amounts can go a long way.
• New research shows that wood ear fungus offers many benefits, such as protecting the liver, lowering cholesterol, and promoting gut health. It is also high in fiber and antioxidants. Wood ear mushrooms has long been used in traditional Chinese medicine. It is widely loved because of its crunchy but soft texture. Great to add texture to stir-fried dishes.
• Key Ingredients: Cauliflower, Broccoli, Cabbage, Carrot, Black Fungus, Garlic, Ginger, Red Chilli, Oil, Seasonings.

Keywords: Chinese Mixed Vegetable Stir-fry, Wood Ear Mushroom Recipe, Black Fungus Stir-fry, Recipes are Simple, Healthy Chinese Recipes, Vegetarian Wok Cooking, Quick Asian Side Dish, RAS Vegetarian.