1 oz. — $2.48$2.48/oz [WOE1OZ] 2 oz. — $4.79$2.40/oz [WOE2OZ] 4 oz. — $6.27$1.57/oz [WOE4OZ] 8 oz. — $7.92$0.99/oz [WOE8OZ] 1 lb. — $14.20$0.89/oz [WOE16OZ]
Ingredients: Wood ear mushroom
Dried Wood Ear Mushrooms have a subtitle woodsy flavor and aroma and they mostly are used for color and their texture which is unusual, but pleasant. Dried Wood Ear mushrooms are a very versatile mushroom because of their mild flavor and pleasant texture. These mushrooms can be eaten raw, blanched, boiled or even fried.
Wood Ear mushrooms are a favorite addition to Asian cuisine, often combined with meat dishes, in stir-fry and soups such as the prevalent Chinese sweet and sour soup. This relatively flat mushroom is usually sliced in thin strips and added towards the end of the cooking process.
Wood Ear mushrooms contain protein, including eight kinds of amino acids, carbohydrates, calcium, potassium, and iron. Dried the mushrooms have the same percentage of protein as meat and are low in fat.
Reconstituting: Dried wood ear mushrooms can be reconstituted by steeping them in warm water/broth until they are soft, about 20 minutes, or by added them to a simmering liquid ten minutes before serving, they will absorb the flavors they are cooked in. The flavorful soaking liquid can be strained for addition to sauces and soups.
Sautéed: Lightly sauté reconstituted wood ear mushrooms (and possibly shallots) in butter until tender, or for approximately four minutes.
Bok Choy with Wood Ear and Shiitake Mushrooms
1⁄2 cup dried black wood ear mushrooms
A pinch of salt
4 medium-size (3⁄4 ounce, or 20 grams dried; 1⁄4 pound fresh) dried or fresh shiitake mushrooms
2 tablespoons sesame oil
1 (1⁄2-inch) piece fresh ginger, peeled and minced
1 to 2 cloves garlic, peeled and minced
1 medium-size green onion, chopped into 1⁄2-inch pieces, roots and tough tips discarded
1 medium-size cluster bok choy, (about 1⁄2 pound), cut into 1 by 2-inch strips grouped by color (white and green parts)
1 teaspoon soy sauce, or to taste
1 tablespoon powdered kudzu, arrowroot, cornstarch, or other thickener
2 tablespoons cold water
1. Place the dried wood ear in a bowl of warm water with the salt and soak for about 30 minutes, or until soft (it will expand to two to five times its original size). If you are using dried shiitake mushrooms, soak them with the wood ear; if you are using fresh shiitakes, simply rinse them.
2. Cut the wood ear and shiitakes into 1⁄4-inch pieces, discarding the fibrous base from the wood ear and, if desired, the stem from the shiitake.
3. Heat the sesame oil in a wok or sauté pan over medium-high heat.
4. Add the ginger, garlic, and green onions, and stir-fry for a few seconds, until fragrant.
5. Add the white stalks of the bok choy and stir-fry for 1 minute, stirring frequently.
6. Add the wood ear, shiitake mushrooms and leafy part of the bok choy and stir-fry for about 3 minutes, stirring frequently.
7. Cover, lower the heat, and simmer for another 3 minutes, or until the vegetables are done. Stir in the soy sauce.
8. Mix the kudzu with about 2 tablespoons of cold water and stir out the lumps, then add the mixture to the wok. Cook for a minute, stirring, to mix the flavors together and set the thickener, then serve warm.