During my husband's recent visit to China, one of his Chinese business associate had gifted him this dried Fungus... I was curious to try it out..loved the spongy.. rubbery texture.
Auricularia auricula-judae, also known as the Jew's ear, wood ear, jelly ear or by a number of other common names, is a species of edible Auriculariales fungus. It has ear-like shape and brown colour, it grows on elderly woods. The name derived from the belief that Judas Iscariot hanged himself from an elder tree and is known as Judas's ear... And eventually became Jew's ear, while today jelly ear and other names are sometimes used. The fungus can be found throughout the year in temperate regions worldwide, where it grows upon both dead and living wood. It is popular and used in many Chinese dishes, such as hot and sour soup, and also used in Chinese medicine. It has a rubbery texture and no flavour of it's own...
1 bowl Cottage cheese cut into cubes
12 Jew's ear Fungus soaked it hot water for 2 minutes, till double in size, drain out the water and then slice it
1 Onion cut into cubes
1 tbsp Garlic cut into strips
1 tbsp Ginger cut into juliennes
2 Green Chillies slit into to half
1 cup Mix colour Capsicum cut into cubes
2 tbsp Oil
Heat oil in a wok. Add the garlic and chillies. Sauté it for a minute. Add onion and stir fry it for 2 minutes. Add the capsicum. Sauté it for a minute. Add the fungus and the cottage cheese. Stir it. Add the sauce and ginger. Stir fry it for 2 minutes. Serve it hot.
To make the Sauce
2 tbsp Soya sauce
1 tbsp Chilli Vinegar
1 tbsp Honey
1 tbsp Tomato Ketchup
Salt to taste
1 tbsp Corn Starch
1/4 cup Water
Mix all the above ingredients in a bowl.