Martin Yan - Cloud Ear Mushroom

"The more you understand the ingredients, the better cook you will become."
-Martin Yan

These are common ingredients found in local cuisine. You can find these ingredients readily available in your local supermarket.

Cloud Ear Mushroom

Dried black fungus is the all encompassing name which includes cloud ear, wood ear, tree ear, and a variety of other fungus. Cloud ears are so named because of their resemblance to clouds. Wood and tree ears are grown on wood pieces and old tree stumps, hence their clever name. In their dried form, all look like old leather chips.

Soak dried black fungus in warm water to soften before using and then remove the hard, knobby stem end. Use only a few pieces of fungus at a time – their size will increase threefold with soaking. Cut large ears into bite-size pieces or cut them into thin strips. Black fungus has a crisp bite, a smooth, silky texture, and a bland taste that goes well with any seasoning in stir-fried dishes and soups.

Dried black fungus is available, whole or shredded, in plastic packages. Choose ears that are small and thin rather than large and thick. Store dried black fungus in a tightly sealed container in a cool, dry place. They will keep for several months.