Tossed Black Fungus Salad
Tossed Black Fungus Salad is a home-style vegetable dish at difficulty 2/5 (Easy), about 129 kcal. Ingredients and step-by-step instructions are below, with notes for home cooking.
2 / 5
★★☆☆☆
129 kcal
Ingredients
- Dried black fungus (fresh wet fungus is acceptable, but it must be from a recent soak to ensure freshness)
- Garlic cloves
- White sugar
- Chili peppers (Hungarian wax/hot pepper)
- Salt
- Sesame oil
- Light soy sauce
- Vinegar
- Wasabi (optional)
Steps
- Soak dried black fungus in about 400ml of water for approximately 45 minutes. (Skip this step if using fresh wet fungus)
- Remove the roots from the soaked black fungus (refer to photos 4, 5, and 6 for guidance) and wash thoroughly.
- Bring water to a boil in a pot, then add the black fungus. Boil over high heat for 1.5-2 minutes.
- Finely chop garlic cloves and chili peppers into a bowl (an average-sized bowl is suitable). Add salt, sugar, light soy sauce, vinegar, sesame oil, and wasabi in order. Use the amounts specified above.
- After removing the cooked black fungus, drain off any excess water and transfer it into the bowl from the previous step.
- Stir thoroughly and serve.
Notes
Tossed Black Fungus Salad. Due to the abundance of dried goods in aid supplies, black fungus is a relatively healthy food choice. Additionally, the preparation method for this dish is simple.
Estimated Difficulty: ★★
Estimated Calories: 129 kcal
Category: Cold Salad
Calculation:
Per serving (1 person):
* Black fungus: 20g dry / 120g wet
* Garlic cloves: 2-3
* Chili peppers: 2
* Salt: 2g
* Sugar: 5-10g (adjust to personal taste)
* Light soy sauce: 15ml
* Vinegar: 15ml
* Sesame oil: 5ml
* Wasabi: approx. 2cm
* Seasoning amounts can be adjusted to personal taste. You may omit the wasabi if you do not like it.
* The flavor is better after the fungus has cooled down and soaked for about 15 minutes.
If you spot any issues or areas for improvement while following this guide, please submit an Issue or Pull Request.