Stir-Fried Bell Peppers With Black Fungus
Ingredients
50 grams Black fungus, soaked
50 grams Carrot
50 grams Red bell pepper
50 grams Yellow bell pepper
20 grams Onion
3 tablespoons Salad oil
1 teaspoon Garlic, minced
1 teaspoon Maggi seasoning
1/2 teaspoon Salt
1 teaspoon Cornstarch
2 tablespoons Water
Preparation
1
2
Heat a skillet with oil until hot and stir in minced garlic until aromatic. Add in sliced onions and carrot strips, stirring for about 1 minute, and then black fungus and bell peppers. Drizzle in rice wine, and stir briefly. Season with vegetable bouillon, Maggi and salt. Stir until combined. Thinly thicken the stir-fry with the cornstarch solution. Transfer it to a plate and garnish with the sliced green onions.
Tools
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About
Black fungus aka cloud ear, wood fungus, mouse ear, and jelly mushroom. It is mostly sold dried but is also available fresh. Wood fungus is prized in Chinese cuisine for its crunchy texture and therefore added to dishes only for the last few minutes of cooking. Delightful in salads, soups and stir-fries, it has no flavour of its own, but absorbs the seasonings it is cooked with. Dried fungus must be soaked in warm water prior to use. It swells to many times its size. Black fungus help reduce blood clot, preventing thrombosis, atherosclerosis and coronary heart disease, and cancer.
Yield:
1.0
Added:
Thursday, December 10, 2009 - 5:27pm
Comments
March 3, 2012
If you're making this in the UK you can replace Jiafan Rice Wine with Jiaoxing rice wine (Waitrose), Maggi seasoning with soy sauce (organic, Planet Organic) and 'salad oil' with sesame oil (cold pressed, Planet Oranic). I used Arrowroot (Waitrose) instead of corn starch and threw in a nest of wholemeal noodles (Waitrose) to fill the dish out a bit. I bought the mushrooms dried in London's Chinatown, but I'm sure you could get them online. It was delicious!