Wood Ear Mushroom
Auricularia auricula · Hēi Mù Ěr Cooling
Wood ear (black fungus) rehydrates into crunchy, ear-shaped caps that absorb the flavours of any dish. It is a staple in hot-and-sour soup and Sichuan stir-fries, prized for its remarkably high soluble-fibre content and distinctive texture.
Nutrition Highlights
- ✓Exceptionally high in dietary fibre
- ✓Nearly zero-fat, low-calorie crunchy texture
- ✓Contains auricularia polysaccharides
- ✓Absorbs sauces beautifully in stir-fries
Everyday Food Uses
- ●Classic hot-and-sour soup ingredient
- ●Quick stir-fry with celery, carrot and vinegar
- ●Cold tossed salad with cucumber and chilli oil
- ●Added to congee and noodle bowls for crunch
How to Enjoy
Soak 5–10g dried fungus in plenty of water for 1–2 hours; it expands 5–8 times. Trim the hard base, cook thoroughly.
Modern Research
Wood-ear polysaccharides, including acidic glucans, are studied for lipid- and glucose-related effects in animal models, and the mushroom’s high fibre content supports its traditional reputation as a gut-friendly ingredient.
⚠ Cautions
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🍳 Recipes With This Ingredient
A crunchy, tangy and nearly fat-free side dish that showcases the springy texture of wood ear mushrooms with celery, ginger and black vinegar.
Frequently Asked Questions
What is Wood Ear Mushroom? +
Wood ear (black fungus) rehydrates into crunchy, ear-shaped caps that absorb the flavours of any dish. It is a staple in hot-and-sour soup and Sichuan stir-fries, prized for its remarkably high soluble-fibre content and distinctive texture.
Wood Ear Mushroom How do I eat? +
Soak 5–10g dried fungus in plenty of water for 1–2 hours; it expands 5–8 times. Trim the hard base, cook thoroughly.
Are there cautions for Wood Ear Mushroom? +
Never soak wood ear overnight at room temperature (fermentation risk); refrigerate if soaking longer than 2 hours, and always cook before eating.
Where can I buy Wood Ear Mushroom? +
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