Garlic Chives & Black Fungus

Name: Garlic Chives & Black Fungus
Yield: 4 servings
Cuisine: British
Ingredients: 1 bunch Garlic Chives *about 120g; 10 g Dried Black Fungus *sliced; 1 teaspoon Sesame Oil *if you blanch Garlic Chives and Black Fungus, add Sesame Oil to the sauce; 1 teaspoon Rice Vinegar; 1 teaspoon Toasted Sesame Seeds; 1 teaspoon Gochujang (Korean Spicy Miso) OR Toban Djan (Chilli Bean Sauce); 2 teaspoons Soy Sauce; 1 teaspoon Mirin; 1 teaspoon Sugar

Hiroko Liston @hirokoliston

Melbourne, Australia

Garlic Chives and Black Fungus is a winning combination. This dish was originally a salad. Garlic Chives and Black Fungus are supposed to be blanched, then dressed with the sauce. However, it is easier for me to stir-fry instead of blanching and squeezing. The result is almost identical, but this stir-fried version is naturally less watery.

Hiroko Liston @hirokoliston

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Ingredients

4 servings

1 bunchGarlic Chives *about 120g
10 gDried Black Fungus *sliced
1 teaspoonSesame Oil *if you blanch Garlic Chives and Black Fungus, add Sesame Oil to the sauce
1 teaspoonRice Vinegar
1 teaspoonToasted Sesame Seeds
Sauce
1 teaspoonGochujang (Korean Spicy Miso) OR Toban Djan (Chilli Bean Sauce)
2 teaspoonsSoy Sauce
1 teaspoonMirin
1 teaspoonSugar

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Steps

1

Soak Dried Black Fungus in cold/warm water until softened. Wash very well, drain and slice or cut into small pieces. Cut Garlic Chives into 4cm pieces.
2

Combine all the sauce ingredients in a small bowl.
3

Heat Sesame Oil in a wok or frying pan over medium heat, cook Black Fungus for a minute, then add Garlic Chives and stir-fry until Garlic Chives are cooked. It won’t take long.
4

Add the sauce and combine, then sprinkle with Rice Vinegar, and stir. Sprinkle with Toasted Sesame Seeds and serve.