Stir-fried Bell Peppers with Black Fungus

Black fungus, aka cloud ear, wood fungus, mouse ear, and jelly mushroom. It is mostly sold dried but is also available fresh. Wood fungus is prized in Chinese cuisine for its crunchy texture and therefore added to dishes only for the last few minutes of cooking. Delightful in salads, soups and stir-fries, it has no flavour of its own, but absorbs the seasonings it is cooked with. Dried fungus must be soaked in warm water prior to use. It swells to many times its size. Black fungus help reduce blood clot, preventing thrombosis, atherosclerosis and coronary heart disease, and cancer.

Mythreyi Dilip@Specialty Recipes from My(e) Kitchen, thank you very much for sharing this award with me.


  • 50 g Black fungus, soaked
  • 50 g Carrot
  • 50 g Red bell pepper
  • 50 g Yellow bell pepper
  • 20 g Onion
  • 1/3 stalk Green onion
  • 2-3 tbsp Salad oil
  • 1 tsp Garlic, minced
  • 1 tsp Jiafan rice wine
  • 1/4 tsp Vegetable bouillon
  • 1 tsp Maggi seasoning
  • 1/2 tsp Salt
  • 1 tsp Cornstarch
  • 2 tbsp Water

  1. Peel carrot and onion. Remove the seeds of bell peppers. Rinse and cut into thin match sticks. Tear the large black fungus into the small pieces. Mix the cornstarch and water in a small bowl. Thinly slice the green onion.
  • Heat a skillet with oil until hot and stir in minced garlic until aromatic. Add in sliced onions and carrot strips, stirring for about 1 minute, and then black fungus and bell peppers. Drizzle in rice wine, and stir briefly. Season with vegetable bouillon, Maggi and salt. Stir until combined. Thinly thicken the stir-fry with the cornstarch solution. Transfer it to a plate and garnish with the sliced green onions.