Black fungus is a classic Asian ingredient loved for its crunchy bite and natural nutrition.
Once soaked, it becomes tender, slightly springy, and perfect for salads, soups, stir-fries and hot pot.
- Soaks up flavours beautifully.
- Excellent source of fibre.
- Expands significantly after soaking — great value & convenient
- Vegan-friendly pantry staple
How to Prepare Dried Black Fungus :
Soak: Put the 2-3 dried black fungus in a large bowl of warm water. Let it soak for 20–30 minutes until it expands and softens.
It will expand to several times its size.
Rinse & Trim: Wash well to remove any dirt. Trim off the hard stems.
Cut: Slice or tear into bite-sized pieces.
Ways to Cook:
Stir-fry: Quick fry with garlic, ginger, soy sauce, and your favourite veggies or meat.
Soup: Add into chicken, pork, or veggie soup for extra texture.
Salad: Blanch for 1–2 minutes, cool in cold water, then toss with soy sauce, sesame oil, garlic, vinegar, and chilli.
Please refer to the packaging for the best before date.
Recipe: Refreshing Garlic Black Fungus Salad
Ingredients
- 3-5 soaked fungus
- Garlic, soy sauce, vinegar, sesame oil, sugar
- Salt, white pepper
- Optional: chilli, coriander, sesame seeds
Steps
- Soak fungus until soft, rinse & trim
- Blanch 1–2 minutes; drain & cool
- Mix seasonings, toss together
- Chill 10 mins for best flavour
