Hi Guys!
It is a beautiful day we are having in BC. Autumn leaves are dead gorgeous. Colorful. A tad windy tho. In a week or two, there won’t be leaves left, I bet.
We haven’t harvest any of our apples, btw. They are so ready to be picked. Nice red colors, but am still debating what to make of them and do not want them to just sit on the kitchen table. Give me ideas, if you have any that I should try 😊
But for now. Lemme share you a delish cooking of FUNGI! Yep. 3 kinds of mushrooms/fungus, used in the recipe 😋😋😋😋
1/3 c black fungus
1 round white fungus
6 pieces dried shiitake mushroom
6-7 garlic, diced
2 tbsp grapeseed oil
250 ml mushroom water (watch the vid)
1 tbsp cornstarch
1/2-1 tsp chili flakes
1/2-1 tsp minced ginger, ready to use
Soy sauce to taste
Sesame oil to taste
Salt and sugar to taste
Complete steps in the vid!
Stir Fry Fungi
Ingredients
- 1/3 c black fungus
- 1 round white fungus
- 6 pieces dried shiitake mushroom
- 6-7 garlic diced
- 2 tbsp grapeseed oil
- 250 ml mushroom water watch the vid
- 1 tbsp cornstarch
- 1/2-1 tsp chili flakes
- 1/2-1 tsp minced ginger ready to use
- Soy sauce to taste
- Sesame oil to taste
- Salt and sugar to taste
Instructions
- Soak fungi in warm water for 15 mins, drain, then resoak them but this time in hot boiling water, for 10 mins, drain, but dont dump the water, reserve for 250 ml, set to side
- Slice or chop the fungi into bite size (for the white fungus, discard the middle part)
- Stir in cornstarch in the reserved water, set to side
- Slice/dice/chop your garlic
- In a wok, add grapeseed oil, chili flakes, ginger, and your garlic, heat and stir until fragrant
- Stir in the fungi, cover with lid, and let it cook for 8-10 mins on med heat
- Take off lid, season with soy sauce, sesame oil, salt and sugar to taste
- Pour in your cornstarch water, simmer for 5-8 mins
- Enjoy!
