Stir-fried wood ear with giant scallion(大蔥炒木耳) is a simple dish from Manchuria or northeastern China.

The two main ingredients, giant scallions(大蔥) and wood ear fungus(黑木耳) are specialties of northeastern China. In this recipe, they are stir fried together with minimal seasoning: salt, sichuan peppercorn water, and soy sauce. The result is crisp-chewy in texture with slightly salty and savory taste.

This recipe omits oil, though a small amount of mild oil may be used. Rice wine may also be added or used in place of sichuan peppercorn water. Thinly sliced red chili makes a vibrant addition as well; it could be cooked simultaneously with the scallion.

A similar dish, wood ear braised with scallion(蔥燒木耳), is slightly more fried and saucy due to the prominent addition of scallion oil(蔥油).

Recipe

Ingredients

• 4 cup fresh or rehydrated wood ear fungus(黑木耳)
• 2 giant scallion(大蔥), chopped diagonally [substitute 4 scallion]
• ½ tsp salt
• ½ cup sichuan peppercorn water(花椒水) (boil ½ cup water, 1 tsp sichuan peppercorn; strain)
• 1 tbsp soy sauce

Directions

• blanche wood ear fungus
• set aside
• sauté scallion
• add salt, wood ear fungus
• mix in sichuan peppercorn water, soy sauce
• serve