This is essentially a stir fry of mushrooms with some garlic, ginger and chilis for flavour. I have never seen fresh wood fungus but the dried version is easily available at Asian supermarkets. I have added a fair amount of chili to this but you can of course adjust the chili to your liking. This dish can be eaten both with or without sauce; while I enjoyed the addition of the sauce, the mushrooms are equally delicious on their own.
(Serves 2 as a main dish or 3-4 as a side dish)
- 100g / 3.5oz dried wood fungus, rehydrated in boiling water for 15-20 minutes
- 4-5 fresh mushrooms of your choice, roughly chopped (I used slippery jacks, but you could also use pine mushrooms or even Swiss browns)
- 1 tin straw mushrooms
- 2 cloves garlic, diced
- 1 knob of ginger, diced
- 2-3 Bird’s eye or other hot chilis, diced
- 1 tablespoon vegetable oil
For the optional sauce: 1 tablespoon each of: Soy sauce, chili oil, Chinese cooking wine, sesame oil and Hoi Sin sauce.
Start by rehydrating your wood fungus – this can sit while you prepare the other ingredients. They will begin to puff up almost straight away! Use a large bowl as they will expand in size dramatically.
Roughly chop the fresh mushrooms, and slice the straw mushrooms in half. Dice the garlic, ginger and chilis, if using.
If using the optional sauce, mix together all the ingredients in a small bowl and place to one side.
Place the vegetable oil in a wok or large frypan, and heat until the oil shimmers. Add the garlic, ginger and chilis, stirring or turning them as they cook. When they begin to soften (2-3 minutes), add the fresh mushrooms and straw mushrooms, and again cook for an additional 2-3 minutes.
Drain the wood fungus and add it to the wok, scooping up the other ingredients so that everything is well combined. Cook for another 2-3 minutes, stirring and turning constantly.
recipe and picture/ https://foodreplicator.tumblr.com/recipesbyseries