Black Fungus Recipe Vegan Ideas for Delicious Meals

Black fungus, also known as wood ear mushroom, is a versatile and nutritious ingredient often celebrated in Asian cuisine. Its unique texture and subtle earthy flavor make it an excellent addition to many dishes, especially for those following a vegan lifestyle.

If you’re looking to add a delightful crunch and a boost of health benefits to your meals, this vegan black fungus recipe is perfect for you. Easy to prepare and packed with flavors, it’s a fantastic way to explore something new in your plant-based cooking repertoire.

In this recipe, we’ll show you how to transform dried black fungus into a vibrant, tasty dish featuring fresh vegetables and aromatic seasonings. Whether you are a seasoned vegan or just curious about incorporating new ingredients, this recipe will quickly become a favorite in your kitchen.

Why You’ll Love This Recipe

This black fungus vegan recipe is not only delicious but also incredibly healthy. Black fungus is rich in fiber, iron, and antioxidants, which can support your immune system and improve digestion.

The recipe itself is simple and quick, making it ideal for busy weeknights or when you want a light yet satisfying meal.

Additionally, the texture of black fungus adds an exciting element to the dish—slightly crunchy yet tender—which pairs beautifully with fresh vegetables and a savory sauce. It’s also gluten-free and adaptable to your taste preferences, allowing you to customize spice levels and ingredients easily.

Ingredients

• 30g dried black fungus (wood ear mushrooms)
• 1 tablespoon vegetable oil (such as sunflower or canola oil)
• 2 cloves garlic, minced
• 1 small piece of ginger (about 1 inch), finely chopped
• 1 medium carrot, julienned
• 1 small red bell pepper, thinly sliced
• 100g snap peas or snow peas, trimmed
• 2 spring onions, sliced
• 2 tablespoons soy sauce (use tamari for gluten-free)
• 1 tablespoon rice vinegar
• 1 teaspoon maple syrup or agave nectar
• 1 teaspoon toasted sesame oil
• Optional: 1 chili pepper, finely sliced for heat
• Salt and black pepper to taste
• Fresh coriander (cilantro) for garnish

Equipment

• Large bowl (for soaking the dried fungus)
• Colander or strainer
• Sharp knife and cutting board
• Large frying pan or wok
• Wooden spoon or spatula
• Measuring spoons
• Serving dish or bowl

Instructions

1. Soak the dried black fungus: Place the dried black fungus in a large bowl and cover with warm water. Allow it to soak for 20-30 minutes, or until fully rehydrated and soft.
2. Drain and rinse: Once softened, drain the fungus in a colander and rinse under cold water. Trim off any tough stems and cut the fungus into bite-sized pieces.
3. Prepare the vegetables: While the fungus soaks, julienne the carrot, slice the bell pepper, trim the peas, and slice the spring onions. Mince the garlic and chop the ginger finely.
4. Heat the oil: In a large frying pan or wok, heat the vegetable oil over medium-high heat. Add the minced garlic and ginger, sautéing for about 1 minute or until fragrant.
5. Add the vegetables: Toss in the carrot, bell pepper, and snap peas. Stir-fry for 3-4 minutes until the vegetables are tender but still crisp.
6. Cook the black fungus: Add the prepared black fungus to the pan and stir well to combine. Cook for another 3 minutes, allowing the fungus to absorb the flavors.
7. Mix the sauce: In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup, and toasted sesame oil. If you like some heat, add the sliced chili pepper at this stage.
8. Combine and season: Pour the sauce over the stir-fried vegetables and fungus. Toss everything together and cook for another 2 minutes. Adjust seasoning with salt and pepper to taste.
9. Finish and serve: Remove from heat and sprinkle with sliced spring onions and fresh coriander. Serve warm as a main dish or side.

Tips & Variations

Always soak black fungus in warm water for the best texture — cold water soaking can take much longer and may not soften them as well.

If you prefer a spicier dish, add a splash of chili garlic sauce or sprinkle red pepper flakes during cooking. For a more substantial meal, toss in some cubed firm tofu or tempeh along with the vegetables.

You can also customize this dish by adding other fresh veggies such as mushrooms, baby corn, or bok choy. For a nutty crunch, sprinkle toasted sesame seeds on top just before serving.

Looking for more vegan inspiration? Check out this Costco Vegan Mushroom Stew Recipe for a hearty mushroom-based meal or explore our Collard Green Casserole Recipes for more plant-powered dishes.

Nutrition Facts

Serving Suggestions

This black fungus vegan stir-fry is perfect served over steamed jasmine rice or quinoa for a filling meal. It also pairs wonderfully with noodles, especially soba or rice noodles, to soak up all the delicious sauce.

For an extra touch, serve alongside a fresh cucumber salad or simple miso soup for a balanced, nutritious meal. This dish also works well as a flavorful side to other vegan mains or can be packed into wraps or lettuce cups for a light lunch.

Conclusion

Incorporating black fungus into your vegan cooking is a fantastic way to enjoy a unique texture and a boost of nutrition. This easy-to-make recipe highlights the subtle flavors and delightful crunch of black fungus, paired with vibrant vegetables and a savory sauce.

Whether you’re a vegan veteran or just exploring plant-based options, this dish offers a satisfying and healthful addition to your meal rotation.

Don’t hesitate to experiment with different vegetables and spices to make this recipe truly your own. And if you enjoyed this, be sure to try other exciting recipes like our Classico Sun Dried Tomato Alfredo Sauce Recipe or indulge in something sweet with the Chocolate Heaven Cake Recipe.

Happy cooking!

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