Name: Braised Cauliflower and Black Fungus Recipe
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 8
Cuisine: Chinese
Ingredients: 1 whole cauliflower, a little under 2 lbs; 1 1/2 cup broth, see notes; 1/2 tsp Himalayan pink salt or to the taste, see notes; 1/2 tsp white pepper, freshly ground; 1 stem of green onions, chopped

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Braised cauliflower and black fungus in a tasty broth such as Nanjing Salted Duck broth is naturally delicious and refreshing. It features soft but firm bite textured cauliflower chunks and black fungus pieces. It is an excellent way to take advantage of the super delicious duck broth left behind cooking Nanjing Salted Duck. Also, it is truly a quick, easy, and tasty way to enjoy cauliflower.

Ingredients for Braised Cauliflower and Black Fungus

Boiled Cauliflower with Black Fungus in Broth Ingredients — Ingredients

You will need one cauliflower, dried black fungus, broth, such as from cooking Nanjing Salted Duck or other broth of your choice, Himalayan Pink Salt, freshly ground white pepper, and green onions.

For the broth, Nanjing salted duck broth is richly and naturally delicious, making it the best choice. Other broth such as homemade chicken broth work out great too.

Black Fungus {黑木耳} Fun Facts

Also called Hei Mu Er {Black Wood Ear), black fungus in China’s northeast area is well-known for its superior quality. They are large, thick, and soft, and can expand quickly within 1 or 2 hours after being soaked in the water.

Black fungus is a popular vegetarian ingredient for salad, soup, stew, and stir-fry in China. It has a neutral flavor and taste, making it suitable for all kinds of dishes. Black Fungus is also amazingly healthy. People believe they contain nutrients to help the body detox, protect the liver, lower cholesterol, etc.

No doubt I am a huge fan of black fungus and have incorporated them in many tasty and healthy dishes, including this extremely appetizing Hot and Sour Soup.

How to make Braised Cauliflower and Black Fungus?

See the Recipe for a detailed step-by-step tutorial. Here are the key takeaways.

The first is to prep cauliflower and black fungus

Soak the black fungus 1 hour in advance. Wash and rinse a few times and then cut into bite sizes. Trim off the ends if needed.

Wash and rinse cauliflower. Trim off the end and then cut along with the natural dividing stems into small bunches first. Wash and rinse the small bunches a few times. Then try to cut along the stems into bite sizes. Try to keep the stems as much as possible, they taste great.

Prepped Cauliflower and Black Fungus for Boiled Cauliflower with Black Fungus Dish

Braise Cauliflower chunks and black fungus pieces in broth

Turn the heat to medium-high and heat the wok for 2 minutes. Add cauliflower chunks, black fungus pieces, and broth. Cover the wok with the lid and bring it to a boil, about 3 minutes.

Remove the lid, turn and fold cauliflower and black fungus using a slotted turner. Add the lid back on and continue to cook for 5 minutes.

All done! Sprinkle salt and white pepper to the taste, garnish with the green onion pieces and serve.

Boiled Cauliflower with Black Fungus in Broth

Braised Cauliflower and Black Fungus Recipe

Yield: 8 servings

Prep Time: 5 minutes

Cook Time: 8 minutes

Total Time: 13 minutes

Braised cauliflower and black fungus in broth is naturally delicious and refreshing. It features soft but firm bite textured cauliflower chunks and black fungus pieces.

Ingredients

1 whole cauliflower, a little under 2 lbs
1 1/2 cup broth, see notes
1/2 tsp Himalayan pink salt or to the taste, see notes
1/2 tsp white pepper, freshly ground
1 stem of green onions, chopped

Instructions

Gather ingredients.
Prep black fungus. Soak the black fungus 1 hour in advance. Wash and rinse a few times and then cut into bite sizes. Trim off the ends if needed.
Wash and rinse cauliflower. Trim off the end and then cut along with the natural dividing stems into small bunches first. Wash and rinse the small bunches a few times. Then try to cut along the stems into bite sizes.
Turn the heat to medium-high and heat the wok for 2 minutes. Add cauliflower chunks, black fungus pieces, and broth. Cover the wok with the lid and bring it to a boil, about 3 minutes.
Remove the lid, turn and fold cauliflower and black fungus using a slotted turner. Add the lid back on and continue to cook for 5 minutes.
All done! Sprinkle salt and white pepper to the taste, garnish with the green onion pieces and serve.

Notes

For the broth, Nanjing salted duck broth is richly and naturally delicious, making it the best choice. Other broth such as homemade chicken broth will do too
When using Nanjing salted duck broth, you will only need a tiny pinch of salt since the broth is salty.