Garlic Chives and Black Fungus is a winning combination. This dish was originally a salad. Garlic Chives and Black Fungus are supposed to be blanched, then dressed with the sauce. However, it is easier for me to stir-fry instead of blanching and squeezing. The result is almost identical, but this stir-fried version is naturally less watery.
1 bunch Garlic Chives *about 120g
10g Dried Black Fungus Mushrooms *sliced
1 teaspoon Sesame Oil *if you blanch Garlic Chives and Black Fungus, add Sesame Oil to the sauce
1 teaspoon Rice Vinegar
1 teaspoon Toasted Sesame Seeds
1 teaspoon Gochujang (Korean Spicy Miso) OR Toban Djan (Chilli Bean Sauce)
2 teaspoons Soy Sauce
1 teaspoon Mirin
1 teaspoon Sugar
- Soak Dried Black Fungus in cold/warm water until softened. Wash very well, drain and slice or cut into small pieces. Cut Garlic Chives into 4cm pieces.
- Combine all the sauce ingredients in a small bowl.
- Heat Sesame Oil in a wok or frying pan over medium heat, cook Black Fungus for a minute, then add Garlic Chives and stir-fry until Garlic Chives are cooked. It won’t take long.
- Add the sauce and combine, then sprinkle with Rice Vinegar, and stir. Sprinkle with Toasted Sesame Seeds and serve.