This vibrant and easy Wood Ear & Onion Stir-Fry is the perfect summer appetizer, boasting a delightful crunch and a savory-sweet flavor profile. Wood ear mushrooms, also known as black fungus, offer a unique texture and subtle earthiness that pairs beautifully with the sharp sweetness of onions. This recipe requires minimal ingredients and cooking time, making it ideal for busy weeknights or impromptu gatherings. It’s also completely vegan, making it a delicious and inclusive option for everyone. The simple preparation emphasizes fresh, clean flavors, allowing the natural tastes of the ingredients to shine.
Forget complicated recipes and long prep times; this stir-fry is surprisingly quick and straightforward. The satisfying crunch of the wood ear mushrooms and the sweet bite of the onions create a delightful textural contrast, making this a truly memorable dish. Ready to create this delicious and easy appetizer? Let's dive into the step-by-step instructions below!
Tools Needed
- Large bowl
- Cutting board
- Knife
- Plate
- Pot
- Pan
- Spoon
Ingredients
- Dried wood ear mushrooms
- Onion: 1
- Green bell pepper: 1
- Red bell pepper: 1
- Soy sauce
- Oyster sauce
- Salt
- Sugar
- Eggs
- Minced garlic
- Bean paste
- Chicken bouillon
- Sesame oil
- Oil
Step-by-Step Instructions
Step 1. Prepare the Ingredients
- Rehydrate dried wood ear mushrooms in a bowl of warm water.
- Slice onion into thin strips. Keep a bowl of water nearby to prevent eye irritation.
- Slice green and red bell peppers into thin strips (or chili peppers if you prefer spicy).
- Combine soy sauce, oyster sauce, salt, and sugar in a bowl. Stir well.
- Rinse the rehydrated wood ear mushrooms thoroughly to remove any dirt and impurities.
- Squeeze out excess water from the wood ear mushrooms, remove tough parts, and slice into strips.
Step 2. Cook the Mushrooms and Vegetables
- Blanch the wood ear strips in boiling water until the water boils again. Remove and set aside.
- Heat oil in a pan, add beaten eggs, and cook until set. Flip and cook until both sides are golden brown. Slice into strips.
- Heat oil in a pan, sauté minced garlic until fragrant. Add bean paste and stir-fry until aromatic.
- Add the sliced onions and bell peppers, stir-frying until the onion is fragrant.
- Add the blanched wood ear mushrooms and cooked egg strips. Pour in the prepared sauce and stir-fry to combine.
Step 3. Add Flavor and Finish
- Add chicken bouillon and a few drops of sesame oil before removing from heat.
Step 4. Serve
- Serve immediately.
Read more: Authentic Chinese Mapo Tofu Recipe: A Step-by-Step Guide
Tips
- Using a bowl of water while slicing onions helps prevent your eyes from tearing up.
- Don't flip the eggs immediately when cooking; ensure even cooking.
Nutrition
- Calories: approximately 200-250
- Fat: 8-12g
- Carbs: 20-25g
- Protein: 5-7g
FAQs
1. Where can I buy wood ear mushrooms?
Wood ear mushrooms are readily available at most Asian grocery stores and increasingly in larger supermarkets. You may also find them online from specialty food retailers.
2. Can I use other vegetables in this recipe?
Absolutely! Feel free to add other vegetables like bell peppers, carrots, or zucchini for extra flavor and color. Just adjust cooking times accordingly.
3. How can I make this stir-fry spicier?
Add a pinch of red pepper flakes or a dash of your favorite chili oil to increase the heat level. A drizzle of sriracha after cooking also works well.
This Crispy Wood Ear & Onion Stir-Fry is a testament to how simple ingredients can create a truly delicious and satisfying dish. Its quick preparation time and vibrant flavors make it a perfect addition to any summer gathering or a delightful weeknight treat. Enjoy this easy, vegan appetizer and savor the delightful crunch!