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Mains & Snacks

Wood Ear & Celery Vinegar Stir-fry

Wood Ear & Celery Vinegar Stir-fry

A crunchy, tangy and nearly fat-free side dish that showcases the springy texture of wood ear mushrooms with celery, ginger and black vinegar.

🔪
Préparation
15 min
🔥
Cuisson
6 min
🍽
Portions
3
⚡
kcal
70 kcal
Wood Ear & Celery Vinegar Stir-fry

Ingrédients

  • dried wood ear fungus 15 g
  • celery, sliced diagonally 2 sticks
  • carrot, thinly sliced 1
  • ginger 3 slices
  • black (Chinkiang) vinegar 1 tbsp
  • light soy sauce 1 tbsp
  • toasted sesame oil 1 tsp

Ingrédients à l’honneur

Wood Ear Mushroom Dried Ginger

💡 Astuce cuisine

Refrigerate soaking fungus if soaking longer than 2 hours, and always cook thoroughly.

Étapes

  1. 1

    Soak the wood ear in plenty of water for 1–2 hours; trim hard bases and tear into bite pieces.

  2. 2

    Blanch the fungus and carrot in boiling water for 1 minute; drain well.

  3. 3

    Heat a wok, add a little oil, and stir-fry ginger until fragrant.

  4. 4

    Add celery and stir-fry 1 minute, then the fungus and carrot for 2 more minutes.

  5. 5

    Season with vinegar and soy sauce, turn off the heat, and finish with sesame oil.

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