Chinese Mixed Vegetable Stir-Fry with Wood Ear Mushroom/Black Fungus

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How to make Chinese style Mixed Veg Stir-fry with Black Fungus(Wood Ear Mushroom)
Known for its jelly-like consistency and distinct chewiness, black fungus is a popular culinary ingredient across a range of Asian dishes.
IF USING DRIED BLACK FUNGUS it needs to be reconstituted in warm water for at least 1 hour.
While soaking, the mushrooms expand 3–4 times in size. Keep this in mind when you’re cooking, as small amounts can go a long way.
New research shows that wood ear fungus offers many benefits, such as protecting the liver, lowering cholesterol and promoting gut health. It is also high in fiber and antioxidants. Wood ear has long been used in traditional Chinese medicine.
It is widely loved because of its either crunchy or soft texture. Great to add texture to stir-fried dishes.

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