Black Fungus in Garlic and Aged Vinegar

Black Fungus in Garlic and Aged Vinegar

　　Crispy black fungus tossed in garlic and aged vinegar makes for a refreshing and tasty side dish that’s simple to prepare. Ingredients: 2 garlic bulbs, 3 garlic stems, 2 dried chili peppers (adjust to taste), 2 tablespoons aged black vinegar, 1 teaspoon light soy sauce, 1 tablespoon sugar, 1/2 teaspoon salt, a dash of sesame oil.

Method: Soak the black fungus in cold water for about 2 hours, then remove the hard stems, tear into small pieces, rinse, and squeeze out excess water. Blanch in boiling water for 2 minutes, then rinse under ice-cold water and drain again. Squeeze dry. Cut the garlic stems into 0.5 cm segments, mince the garlic cloves, and slice the dried chilies into rings. In a clean bowl, combine the aged vinegar, light soy sauce (or Maggi seasoning sauce), sugar, and salt, and stir until well mixed. Heat a wok with 2 tablespoons of oil over medium-high heat until it reaches about 70% heat. Add the ingredients from step 4, stir-fry until fragrant, then turn off the heat. Pour in the prepared sauce, stir briefly, and drizzle over the black fungus. Finish with a drizzle of sesame oil.