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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.

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.

Purchasing and storing : In its dried form there is a choice between the small variety which looks like flakes of greyish-black paper; or the larger variety which, even in its dried state, measures about 5-8cm (2-3 in) across and is black on one side, grey or beige on the other.After soaking, these need to be sliced into strips. All dried fungus keep well if stored airtight.

Preparation : Fungus must be soaked in warm water prior to use (15minutes for small, 30 minutes for large). It swells to many times its size. After soaking, the fungus is rinsed thoroughly and trimmed of the tough, gritty part where it was attached to the wood. Then,particularly if using the large variety, it is cut into pieces of a suitable size and shape before adding to a dish.

Medicinal uses : Black fungus has a reputation in Chinese herbalmedicine for increasing the fluidity of the blood and improvingcirculation. It is given to patients who suffer from atherosclerosis.

Western medicine is now investigating centuries-old claims made by Eastern sages and finding them surprisingly accurate.