Tag Archives: fungus

Beef Tripe & Black Fungus Salad

1, Boil a pot of water. Put in beef tripe for 1 min. Take them out and soak in cold water and drain.

2, Soak black fungus in water for about 3 mins. Remove the stem and tear into small pieces. Blanch black fungus in hot water for 3 mins. Soak in cold water and drain.

3, Put beef tribe and black fungus in a big bowl.

4, In a small bowl, add in 1 tbsp light soy sauce, 2 tsp oyster sauce, 1 tsp sugar and 1 pinch salt. Mix well.

5, Pour sauce into beef tribe and black fungus.

6, Sprinkle chopped garlic and spring onion over them. You can also add chili if you want it to be spicy.

7, Heat 2 tbsp oil in the pan till smoke hot.

8, Pour hot oil over garlic and spring onion.


White Fungus, Red Dates, Lotus Seeds & Longan Soup

It’s a sweet soup, more like dessert.

Ingredients are simple:

White fungus soak in water till soft and tear them apart. Lotus seed washed in water. Split in halves and remove the green sprout if there is. Remove the seed of red dates and cut or tear into smaller pieces. Other ingredients are longan meat, goji berries and rock sugar.

Put everything into pressure cooker. (I really love my pressure cooker. It makes cooking a lot easier.) Add in 6 cups water. Cook under high pressure for 50 mins.

White fungus becomes as soft as jelly. Soup is thick.

A good desert for women especially.

White Fungus, Red Date, Lotus Seed & Barley Soup

Yeah, it’s quite a long name. 🙂

Strictly speaking, this soup should belong to dessert, since it’s a sweet soup not a savory soup.

Main ingredients are white fungus (soak in the water first till completely softened and remove the yellow bottom), red dates (remove the core), barley (wash clean), lotus seeds (remove the green sprouts in the middle if there is any to avoid bitter taste) and wolf berries.

Put all ingredients in a pot. Here I used a rice cooker. Add in enough water.

Also add in several sugar cubes according to your preference.

I chose “soup” function on the rice cooker. And it cooked for approximately 3 hours. If you use normal pot on stove. You can bring to boil with high heat first, then simmer with low heat for 1.5 hours.

Soup is nice. Because it contains red dates and white fungus, it is also called beauty soup.


My husband loves it.


Bitter gourd, Black Fungus & Pork Stir-fry

Pork better contains a bit fat.

1. Cut pork into slices. Remove the seed of bitter gourd and cut into slices. Soak black fungus in water for 3 mins. Tear into smaller pieces.

2. Heat 1 tablespoon oil in the pan. Sear pork first till slightly brownish.

3. Add in a little ginger shreds. Then bittergourd and black fungus.

4. Stir fry for 1 min. Add in 1 tsp cooking wine and 1 tsp light soy sauce. Stir fry evenly for 2-3 mins.

5. Season with salt. And ready to serve.


Quick and easy.

Scrambled Egg With Luffa & Black Fungus

I have been in Singapore for over 3 years. Sometimes when I was shopping for groceries in supermarket, I wondered why there is no luffa here. And one day, I saw a strange long Gourd with ridges around it. I picked it up and saw the name “luffa”. Then I realized, luffa here is very different from the luffa in my hometown.

This the the one I saw in my hometown:

This is the one I saw here in Singapore:

They look different, but they can be cooked in same way.

1. Wash the luffa and peel it. Cut it into wedges.

2. Soak dried black fungus in water for about 3 mins. Remove the bottom. Then tear into smaller pieces.

3. Beat 3 eggs in a bowl. Also prepare a little ginger shreds.

4. Heat a pan. Add in 1 tablespoon oil. When oil is heated, pour egg in. Don’t stir till the bottom solidifies. Use chopsticks to stir eggs. Dish them out once almost cooked.

5. Use the same pan. Add in a little extra oil if needed. Add in luffa, stir fry for 1 min. Then add in black fungus and stir fry for 2 mins.

6. Pour in 1/4 cup hot water. Place ginger shreds over top. Cove the lid and simmer for 2 mins.

7. Remove lid. Turn to high heat. Add in scrambled egg. Quickly stir fry evenly and season with salt.

Serve hot.

Oyster Sauced Tofu

I still remember when I was very little, my family still lived in our first home. We moved several times after that one. At that time, there is a roasted goose shop (if I remember correctly) across the street. My father was very busy and he’s on business trip almost everyday. I could only see him when it’s Chinese New Year or less than 10 days in a year probably. Cos my memory about him was almost blank before I went to primary school (not because I was too little. I still keep the memory about other people, so…..) Later, he didn’t have to travel around to do business. He stayed in my hometown and opened a small factory. My mom became busy too. They worked together to run that factory.

I grew up with my sister. That’s why my sister and I are very close.

According to my vague memory, my father or mother used to cook tofu for us as breakfast when they had time and not rush to work. At that time, tofu sellers rode their bikes and went through the streets to sell their hot and freshly-made tofu. My parents would buy a small piece. Cut it into slices. Fry a bit with green chili. Season with salt. And that’s our very simple breakfast. Well, that’s the story came to my mind when I see tofu.

Back to my dish. Tofu is a very convenient food. It can be steamed, fried, boiled and roasted. This is a very simple dish to cook.

1. Cut tofu into medium slices. Fry them with a little oil in the pan till golden brown on both sides. After frying, tofu will be more hard and not easy to be broken during cook.

2. Heat the pan again. Sauté a little chopped garlic and ginger till aromatic.

3. Add in black fungus, stir fry for 2 mins.

4. Add in 1/2 tablespoon light soy sauce, 1/2 tablespoon oyster sauce and 1 tablespoon water. Stir well.

5. Put fried tofu back in the pan. Simmer for 2 mins. Let the flavor in.

6. Reduce the sauce with high heat. Add in a little chopped green chili. Fry a bit.

7. Add in a little corn starch water. Stir fry evenly. Season with salt if you need.

Serve hot.

Scrambled Egg With Cucumber And Black Fungus

My husband loves eggs, and I love vegetables. Black fungus is said that can help clean waste in Hunan body. So I think it’s a healthy dish and also a dish makes both of us happy.

1. Make scrambled egg. And take them out.

2. Heat a little oil in the pan. Add in cucumber slices and stir fry till they get a little done.

3. Add in black fungus. Stir fry for another 1 minute or two.

4. Add scrambled egg into the pan with a little salt. Quick Stir fry evenly.

Moo Shu Pork (Fried Pork With Scrambled Eggs And Fungus)

I think many people are very familiar with this Chinese dish. The first time I saw this dish’s name on the menu, I was surprised. Because its Chinese name is “木须肉”( mu Xu Rou), while “mu” means wood, ” Xu”means beard. I was like what kind of dish is that! 🙂

But it turned out to be a delicious dish with pork, egg, carrot, black fungus and cucumber. 

It’s not a difficult dish to cook.


Pork ( cut into pieces, marinate with a little salt, light soy sauce, and starch for 10 or 15 minutes)

Eggs (2 or 3)

Black fungus ( if you use dry ones, please soak them in water for several minutes. Please note that black fungus soaked in water for a long time could be poisonous, so just several minutes is fine. Romove their bottoms, and tear them into small pieces with hands)

Carrot ( chopped into pieces)

Chopped Celery ( because I didnt have cucumber, so I use celery instead. Cucumber would be better. )

Oil, salt, starch, water, sugar, chopped garlic (optional)

1. Make omelet. Take the omelet out once they solidify.

2. Heat a little more oil in the pan. Put the marinated pork slices in. Stir fry till they get brown and take out.

3. If there is no oil in the pan, add in a little. Put in the garlic, then carrot. Stir fry for around 2 minutes, then add in celery (or cucumber ). Stir fry for another minute or two. 

4. Put in pork and black fungus. Stir fry for 1-2 minutes.

5. Add in salt, light soy sauce and sugar. Stir fry evenly.

6. Put into the omelet. Stir evenly with the other ingredients.

7. At last pour in a little starchy water and quick stir fry for a minute.

Ready to serve.