Black fungus is a very common and inexpensive ingredient on Chinese dinner table. It also has been labeled as a medicinal food for thousands of years known for its rich nutrients such as iron, protein, fat, vitamins, polysaccharide, and other minerals.
According to Traditional Chinese Medicine Practitioners, black fungus has a bittersweet taste and is “neutral in nature” that can replenish “Qi” (essential energy), enrich and activate blood, purify lungs and intestines, etc. Its applications include anemia, haematemesis, uterine bleeding, hemorrhoid, high blood pressure, coronary heart disease, and even cancer prevention.
Being honored as “Meat in Vegetables,” iron contained in black fungus indeed is one the highest among all the vegetables; eating regularly can enrich blood and prevent iron deficiency anemia. Besides, even the modern Western medical science has proven that black fungus is very effective in blood viscosity modulation by inhibiting platelet aggregation and lowering viscosity of blood. Studies show that people who eat black fungus regularly tend to have a normal blood viscosity—a similar result as to use aspirin—not to mention these people are at lower risk of developing cardiovascular disease.
Since black fungus carries a compound called polysaccharide, this vegetable not only inhibits tumor growth and prevents cancer, it also neutralizes the side effects of chemotherapy and radiation. Last but not the least, black fungus also is a good “adsorbent” and “scavenger” thanks to its pectin that can adsorb dust in lungs and digestive system and then excrete together.
Indeed, whether you are a vegetarian or a meat-lover, eating black fungus has a mile-long list of benefits, yet requires only an inch-long list of cooking steps. Want to have black fungus on your dinner table tonight? Try this one: Stir-fry Black Fungus with Chinese Cabbage (Bok Choy).
Image by woowoowoo
Thanks for this valuable information. I shall go in search of Black Fungus today, and if the store doesn’t have it,
I’ll try to order it from the Internet.
All the best from the Intermountain West in Idaho.
Lynn Leonard, Pocatello, ID
I do wonder where you would find it and what it tastes like. I love Bok Choy, so gotta try this!
Look in your local Chinese super market; they sell a lot of healthy things. During my last shopping there I’ve noticed similar bag as displayed on this page, and started looking for info about black fungus. Looks like very healthy food. Just need to find more recipes.
As oxanacanada noted this is available at any Chinese grocery store or supermarket with a Chinese specialty section.
I have just started using this and have found it has made a world of difference to the way I feel after 2 weeks.
There are many ways to use this fungus. You have to soak it in warm water for 20 mins to use it. You don’t need too much…it swells up quite a bit. By itself it has little or no taste so I would not use it in a salad particularly unless it was marinated. By itself it has the taste and texture of the cartilage you might gnaw on a chicken bone.
I often use it in an omelet. Soften the fungus, then cut into thin strips…cutting out the stem area. Then mix it in with your filling and fold it into the omelet like normal.
When cooking a chili or spaghetti sauce, you don’t have to really soak in warm water first. I wash the pieces (I break the brittle dry strips into about 1/4 – 1/2 inch pieces first) in water to knock off any surface dust then just pitch them into the sauce and they soften as they cook , absorbing the taste of the sauce.
I would do the same with a stew.
When softened they can be used in stir fries as well….try it …you will like it…but remember when it softens it swells up so a little dried fungus goes a long way.
I buy black fungus already cut into strips(like in the picture) and I use it in stir fry with Kelp. Kelp can also be bought pre-cut into thin strips so I just add a little of ecah to a pan of cold water and let in soak for at least half hour. Drain it and stir fry with garlic, chilli, ginger and a dash of fish sauce. Great with any fish includind squid.
Try it, its brilliant. As long as the slightly rubbery texture does not put you off, although saying that, its soft rubbery and longer cooking softens it more.
Easily available in Chinese/Asian stores or via the web.
Full of good stuff & fibre.
Only downside is consume as you would any other vegetable.
Its benefits are such that if you overconsume it can cause mild intestinal bleeding, but you would have to eat a whole bag of it every day to have such ill effects.
According to a personal friend, who has Hep C, she says it helps her Liver function a lot.
Happy eating folks!
Amazing bit of information! Thank you!
Any idea if it is available in India?
I suffer from Celiac disease. Just a day ago, I accidentally ingested some wheat, and had very bad effects. Since then, I have been craving this mushroom. Given its intestinal cleansing and anti-inflammatory properties, it comes as no surprise!
Thank you for your compliments!
I bet you may find black fungus in China Town or Chinese communities.
Regards.