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Braised Cauliflower and Black Fungus {Easy Tasty}

by Shirley
Published: Last Updated on
Braised Cauliflower and Black Fungus

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.

Boiled Cauliflower and Black Fungus

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.

Dried vs. Soaked Black Fungus
Dried vs. Soaked Black Fungus

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
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.

Boil cauliflower with black fungus
Boil cauliflower with black fungus

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
Boiled Cauliflower with Black Fungus in Broth
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

  1. Gather ingredients.
    Boiled Cauliflower with Black Fungus in Broth Ingredients
  2. 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.
    Dried vs. Soaked Black Fungus
  3. 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. 
    Prepped Cauliflower and Black Fungus for Boiled Cauliflower with Black Fungus Dish
  4. 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.
    Boil cauliflower with black fungus
  5. 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.
    Boiled Cauliflower with Black Fungus
  6. 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

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.

Nutrition Information:
Yield: 8 servings Serving Size: 1
Amount Per Serving: Calories: 43Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 1mgSodium: 106mgCarbohydrates: 6gFiber: 3gSugar: 3gProtein: 3g

Nutrition calculation is provided by Nutritionix to the best knowledge per ingredients description and isn't always accurate.

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