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Wood Ear Mushrooms 100g Also known as Black Fungus (Kikurage) Why you’ll love it Naturally crisp and springy, wood ear keeps its bite in stir‑fries and soups while soaking up savory... Read more
Naturally crisp and springy, wood ear keeps its bite in stir‑fries and soups while soaking up savory sauces. It’s mild, versatile, and a classic texture booster for hot‑and‑sour soups, noodle bowls, and refreshing cold salads. Plant‑based and light by nature, it fits easily into weeknight cooking.
How to enjoy
Quick garlic‑ginger stir‑fry
Flash‑stir‑fry wood ear with smashed garlic and julienned ginger, then toss in choi sum. Finish with a splash of light soy sauce and a drizzle of sesame oil. Cook hot and fast for 2–3 minutes to keep the crunch.