Stir-Fried Black Fungus with Ginger Shreds



  • 200 g black fungus
  • 200 g ginger shreds
  • 10 g meat shreds
  • 2 tbsp white rice wine


  • 1 teasp light soya sauce
  • Dash of pepper
  • 3 tbsp sesame oil
  • Cornflour to mix


  • Clean well fungus, remove stalk, slice
  • Heat up wok, pour in sesame oil, fry ginger shred till fragrant
  • Add in meat shreds, fry for a while, then add in fungus shreds
  • Pour in sufficient water, stir until water is dried up
  • Pour in rice wine, add in seasoning
  • Bring to boil with high heat then turn to low heat, cook for 20 minutes
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