Chewy Wood Ear Mushroom and Zucchini Stir-Fry
Chewy Wood Ear Mushroom and Zucchini Stir-Fry
Perfect Side Dish for Kids! Chewy Wood Ear Mushrooms with Sweet Zucchini Stir-Fry!
We’ve stir-fried chewy wood ear mushrooms and sweet zucchini, both sliced into charming crescent shapes. The delightful chewy texture of the mushrooms combined with the tender zucchini creates a wonderful dish.
Main Ingredients- 1 medium Zucchini
- A small amount of dried Wood Ear Mushrooms (approx. 5g)
- 1 large Red Chili Pepper (or substitute with bell pepper or carrot for color)
Seasoning & Others- 1 tsp Sea Salt
- 1.5 Tbsp Olive Oil
- 1 tsp Minced Garlic
- 1 tsp Fermented Shrimp Paste (for umami)
- 1 tsp Sesame Oil
- A pinch of Toasted Sesame Seeds (for nutty flavor)
- 1 tsp Sea Salt
- 1.5 Tbsp Olive Oil
- 1 tsp Minced Garlic
- 1 tsp Fermented Shrimp Paste (for umami)
- 1 tsp Sesame Oil
- A pinch of Toasted Sesame Seeds (for nutty flavor)
Cooking Instructions
Step 1
First, prepare the dried wood ear mushrooms. (The ones in the picture are a special cube-shaped dried wood ear mushroom I received as a gift, but regular dried ones work just as well.) Soak the wood ear mushrooms in warm water until they are fully rehydrated. They rehydrate quickly, so no need for prolonged soaking.
Step 2
Once rehydrated, the wood ear mushrooms will expand significantly, about three handfuls from less than one handful initially. Find the tough, woody ends of the mushrooms and trim them off. Then, rinse them thoroughly a couple of times. (Since the ones I received were very clean, I just rinsed them well.)
Step 3
Wash the zucchini and cut it in half lengthwise. Then, slice it into half-moon shapes about 0.5 cm thick. Be careful not to slice them too thinly, as they can become mushy during stir-frying.
Step 4
Sprinkle 1 teaspoon of sea salt evenly over the sliced zucchini and toss to coat. Let it sit for about 5 minutes to lightly salt the zucchini. This process not only seasons the zucchini slightly but also helps to draw out some moisture, preventing it from becoming too soft and mushy when cooked.
Step 5
Cut the red chili pepper in half, remove the seeds, and finely chop it. You can substitute red chili pepper with colorful bell peppers or carrots if you prefer. If using carrots, slice them to a similar size as the zucchini.
Step 6
Heat 1.5 tablespoons of olive oil in a pan over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds. Then, add the lightly salted zucchini, rehydrated wood ear mushrooms, and chopped red chili pepper to the pan.
Step 7
Stir-fry everything together, ensuring the ingredients are well combined. Add 1 teaspoon of fermented shrimp paste for a rich umami flavor. Taste and adjust the seasoning with more salt or shrimp paste if needed.
Step 8
Once the zucchini starts to turn slightly translucent and tender, reduce the heat to low. Stir in 1 teaspoon of sesame oil and a pinch of toasted sesame seeds. Turn off the heat and give it a final mix. Adding sesame oil at the end preserves its aromatic flavor.
Step 9
Transfer the finished stir-fry to a serving dish or container. Letting it cool for a bit will enhance the textures of the ingredients. This chewy wood ear mushroom and zucchini stir-fry will be a delicious and visually appealing side dish!
