Dried Black Fungus and Cauliflower Stir-fry
A delicious yet supernutritious meal option made with dried black fungus and cauliflower. Turn this recipe around in a jiffy when you run out of groceries or ideas! Healthy and Kids friendly.
Servings: 4 people
Cost: $5
Ingredients
- 50 g Dried Black Fungus Mushroom Replace with Fresh about 200 g.
- 250 g Cauliflower Medium sized
- 1 inch Ginger
- 2 tbsp Cooking Oil Sesame Oil, Peanut Oil, or Olive Oil
- 1 Medium Onion
- 3 Cloves Garlic
- 1½ tbsp Soy Sauce Or Salt to Taste
- 1½ tsp Rice Vinegar Optional
- 2 tbsp Roasted Sesame Seeds Optional. Black or White.
Instructions
Preparing the Dried Black Fungus Mushroom
- Heat 2 glasses of water in a pan.
- Once the water is nearly boiling, close the heat.
- Add the dried black fungus mushrooms and leave it soaked for 30 minutes.
- The mushrooms will nearly swell to four times of their original size during soaking.
- Drain the mushrooms. Wash and cut them into smaller size. Keep aside.
Preparing the stir-fry
- Wash and cut the cauliflower.
- Finely chop the onion, garlic, and ginger.
- Heat the pan and add cooking oil.
- Once the oil is slightly hot, add in onion, garlic, and ginger. Mix well.
- Once the mix is slightly brown, add in the cauliflower.
- Mix well, cover, and lower the heat.
- After 5-7 minutes, the cauliflower will turn soft. Keep the heat low.
- Add in mushrooms, vinegar, and soy sauce. Mix well.
- Keep heat low and cover for another 5 minutes.
- Sprinkle the roasted sesame seeds for garnishing.
- Serve with steamed rice or noodles. Enjoy!