Chinese Vegan Guide to Black Fungus

Black fungus, wood ear, cloud ear, jelly ear… a.k.a. Auricularia polytricha — Black fungus, wood ear, cloud ear, jelly ear… a.k.a. *Auricularia polytricha*

A black fungus that grows on trees is also known as ‘wood ear’, ‘cloud ear’, ‘jelly ear’ or even ‘Jew’s ear’ (read the link at the bottom of this post to find out why we probably shouldn’t use that moniker). These are always sold dehydrated, and at first look as unappetising as they sound. After rehydration in warm water, the fungus becomes silky and springy to the touch.

While actually quite bland in flavour, the Chinese love it for its smooth, crunchy and gelatinous texture, as well as its versatility and purported health benefits. I have seen it described as ‘meat without bone’, which is weirdly understandable once you bite into its cartilaginous texture.

Black fungus holds sauces well, making it a great addition to wet braises, stews or vegetable stir fries. Plus it makes a very fun, slightly terrifying, popping sound when you fry it! But my favourite way to eat it is to quickly boil or steam before plunging in ice to make a famous Sichuan style spicy salad.

Benefits

Low in calories, fat free
High in protein and fibre
High in iron, B vitamins and beta-carotene
Anticoagulant, can help prevent blood clotting

Tips

To prepare, reconstitute in warm water for at least 30 minutes. Wash and clean each fungus and trim off the hard stem at the base.
Texturally works best if you slice or shred each fungus if adding to stir fries and salads, while leaving whole if adding to stews or soups.
Steam for a few minutes before stir frying for quicker cooking and a more silky texture.