If you like Black Fungus, you will enjoy this dish. It’s a quick and easy stir-fry. To enjoy with the crunchy Black Fungus, Cabbage should be crunchy as well. I recommend to use sweet and juicy inner parts of Cabbage, and DO NOT over cook it. Today I added Chilli as well. It was a really good side dish.

Makes

4 Servings

Ingredients

20g Dried Black Fungus
200g Cabbage
1 clove Garlic *finely chopped
1 Dried Chilli (sliced) OR 1/4 teaspoon Chilli Flakes
1 tablespoon Sesame Oil *OR Oil of your choice
1 tablespoon Toasted Sesame Seeds

Sauce
1 & 1/2 tablespoon Soy Sauce
1 tablespoon Mirin
1 tablespoon Sake (Ricer Wine) *OR Water
1/4 teaspoon Dashi Powder *OR other Stock Powder
1/2 teaspoon Potato Starch

Method
  1. Soak Dried Black Fungus in water until softened. You can use hot water to speed up. Wash very well, drain, and cut in half if large.
  2. Combined all the Sauce ingredients in a small bowl. Cut OR teat Cabbage into 3-4cm pieces. Prepare everything before you start cooking.
  3. Heat Sesame Oil, Garlic and Chilli in a frying pan over medium heat. When aromatic, cook Black Fungus for a minute. Add Cabbage and stir until the desired texture is achieved. I only cooked Cabbage for 1/2 minute.
  4. Stir the Sauce well, drizzle it over the Cabbage and Black Fungus evenly, and stir well. Add Toasted Sesame Seeds and stir to combine.