15 minutes delicious： Celery Fried Black fungus

Black Fungus, one of totally Chinese food and what is Black Fungus? Also known as cloud ear; tree ear; wood fungus, mouse ear, and jelly mushroom. It grows rapidly on a variety of woods including mango and kapok and is very similar to another fungus called Jew's ear (A. auricula). Some say the smaller cloud ear or mouse ear has a more delicate flavour than the larger wood ear.

It is mostly sold dried but is also available fresh. In its fresh form (or after the dried fungus has been reconstituted by soaking in water) it is easy to see how it derives its rather fanciful names. The frilly, brownish clumps of translucent tissue with a little imagination resemble the delicate curls of the human ear or billowing clouds. In the case of tiny mouse ear fungus, the rounded shapes which result when it is soaked are amusingly similar to those observed on the heads of Mickey Mouse and his Mouseketeers!
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.  More about Black fungus

Ingredients:

• Dried fungus (notice: after soaked dried fungus will become twice big as before, so in general it just need little dried fungus)
• Celery
• Salt
• Chicken powder (It can help dishes more delicious)

This is soaked fungus, is it much bigger than befor? Be careful the quntity of dried fungus

Instructions:

• Soak dried fungus into water and wait for 20 minutes
• Chop celery into strip
• Heat oil in a pan
• Put celery to fry for 2 minutes and add fungus
• Add one and a half soupspoon water
• Keep fry until water become litter
• Then add a half of teaspoon salt and chicken powder

This is celery fried black fungus, simple, delicious and health














Reference:http://www.globalgourmet.com/food/special/1999/asian/fungus.jpg