For the sake of viewer convenience, the content is shown below in the alternative language. You may click the link to switch the active language.
This black fungus salad is just as much about texture, as it is about the fresh, zingy flavours of coriander and chilli. While it may look slimy, the wood ear fungus is actually crunchy and fresh. The fungus usually comes dried, and requires rehydrating before use.
This recipe uses cloud ear (often romanised as yun yee, wan yee or wun yee). This is a type of black fungus (wood ear) which is thinner, and more delicate than standard wood ear fungus. The fungus can look like a large-leafed loose tea and is black on both sides; the thicker pak pui (白背) black fungus has a white mossy looking underside to it, which makes it less desirable for this salad.