Spicy Black Fungi

Name: Spicy Black Fungi
Total time: 40 min
Ingredients: 1 small handful dried black fungi (approximately 20g dry (available at Asian grocers)); 30 ml shaoxing wine; 20 gm fresh ginger (peeled & cut into Julienne); 11/2 tbs vegetable oil; coriander leaves (to garnish); Lebanese cucumber (cut into batons to garnish); 100 ml soy sauce; 60 ml Chinkiang vinegar ((available at Asian grocers)); 1 tbs sesame oil; 1 heaped tsp chilli oil (available at Asian grocers); 10 gm fresh ginger (finely grated); 1 small clove garlic (minced); 1/3 cup white sugar; 1/3 cup water

pennysmenu.com

The first time I was served Black Fungi at Le Ho Fook Restaurant in Melbourne, I was taken aback. It is visually impressive, very black, very glossy with an unu

View full recipe on pennysmenu.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at pennysmenu.com.

Share this recipe:

Cooking tools:

Wok
Saucepan
Stove
Colander
Whisk
Mixing bowl
Measuring cup
Chef's knife
Cutting board
Paper towel
Spoon
Spatula
Airtight container
Refrigerator

Ingredients

1 small handful dried black fungi (approximately 20g dry (available at Asian grocers))
30 ml shaoxing wine
20 gm fresh ginger (peeled & cut into Julienne)
11/2 tbs vegetable oil
coriander leaves (to garnish)
Lebanese cucumber (cut into batons to garnish)
100 ml soy sauce
60 ml Chinkiang vinegar ((available at Asian grocers))
1 tbs sesame oil
1 heaped tsp chilli oil (available at Asian grocers)
10 gm fresh ginger (finely grated)
1 small clove garlic (minced)
1/3 cup white sugar
1/3 cup water