Details
A pantry essential in Chinese kitchens, these dried black fungus strips (also known as wood ear or kikurage) are the premium white-backed variety, prized for their springy, crunchy-yet-silky bite. Naturally low in fat with a mild, earthy flavour, they soak up sauces and seasonings beautifully - and being pre-shredded, they are ready to use straight after soaking. Simply rehydrate in water for about an hour until the strips unfurl, then rinse and cook: wonderful stir-fried, steamed, added to hotpot, or dressed cold as a refreshing salad. A versatile, year-round staple.
