Wood Ear Mushroom Vegan Stir Fry

Wood Ear Mushrooms Vegan Stir Fry / https://www.hwcmagazine.com

5 from 4 votes

Wood Ear Mushroom Vegan Stir Fry is crunchy, spicy and easy to prepare Chinese recipe that is super healthy and delicious too.

Prep Time15

Cook Time5

Total Time20

Course: Mains

Cuisine: Chinese

Servings:

Calories: 104kcal

Author: HWC Magazine

Ingredients

1 tablespoon Light cooking oil
3 cloves garlic peeled and minced
1 teaspoon ginger fresh grated (or ½ teaspoon ground dried)
0.5 teaspoon Chili paste or ½ fresh chili finely chopped
5 oz. bamboo shoots
1 cup choi sum chopped (or other leafy green vegetables as desired)
2 cups wood ear mushrooms (rehydrated, washed and stems removed and chopped in bite sized pieces)
4 oz. tofu diced
1.5 tablespoon soy (tamari) sauce
1 tablespoon Black Chinese Vinegar
1 pinch sugar or sugar substitute
1 teaspoon sesame oil
2 count green onions (optional- garnish)

US Customary - Metric

Instructions

Rehydrate wood ear mushrooms for 15 minutes in hot water, rinse well, remove step and chop to bite size pieces. How to Directions: https://www.hwcmagazine.com/recipe/how-to-prepare-wood-ear-mushrooms/
Place oil in wok or frying pan, add in garlic, ginger and chili paste or chopped chili pepper and sauté for 1 minute or until spices are aromatic.
Add bamboos shoots, wood ear mushrooms, tofu, choi sum (Chinese green leafy vegetable of choice), Tamari (soy), black Chinese vinegar, sugar or sugar alternative, sesame oil and stir fry until flavors are combined and your choi sum are bright green about 2-3 minutes.
Top with green onions to garnish and serve hot with a side of rice. Enjoy!

Notes

Feel free to use any vegetables you desire. However, remember to cook the harder vegetables first.

If you cannot find wood ear mushrooms, feel free to substitute fresh mushrooms of choice. If using fresh mushrooms (ie shiitake, button, etc) please add these to the pan first with your aromatics to cook.

If you find fresh wood ear mushrooms then you can add at the end as to keep the crunchy texture of the mushroom. Please read How to Prepare Wood Ear Mushrooms.

Black Chinese vinegar is not really exchangeable with other vinegars as it has a deep flavor. (Zhenjiang or Chinkiang vinegar is a rice-based black vinegar)

Nutrition