Woodear Mushroom, Dried / lb
Woodear Mushroom, Dried / lb
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Wood Ear Mushrooms are used for their chewy texture, they can be added to soups, or stir-fries. They will happily absorb any flavours and are commonly used in Asian cuisine! To rehydrate, soak mushrooms in hot water for at least 20 minutes or until pliable.
Rinse the mushrooms one by one under the sink and massage under the water until clean. Chop or thinly slice mushrooms for your recipe. We recommend you only rehydrate what you need, as Rehydrated Wood Ear Mushrooms are best used immediately for that meal only. Rehydrated Woodear do not have a long shelf life, consume within one day of rehydration.
Storage Tips
Storage Tips
Perishable items: Keep Refrigerated upon arrival. Best consumed within 1-4 days.
Shelf Stable items: Refrigerate after opening, view best before date. Please follow instructions on packaging.
Shipping
Shipping
Orders are generally processed within 1–3 business days after the order is placed. We do not ship perishable items on Friday, they are shipped the following Monday.
If you require your order by a certain date please add this to the shipping notes section when checking out. Our Customer Care will reach out in the event the request is not possible.
Once Shipped:
Ground Orders: 2-7 Business Days.
Express Orders: Next business day for most addresses.
Pick Up Orders: Generally ready for pick up within 24 hours, you will receive a confirmation email once your order is ready for pick up. We are open Monday to Friday, 8am-330 pm for pick up.
Orders over $500 receive Free Shipping!
Chinese Wood Ear Stir-Fry with Garlic & Soy
Ingredients:
20–30g dried wood ear mushrooms
2 tbsp neutral oil (sunflower, canola, or peanut)
2 garlic cloves, sliced
1 small knob ginger, julienned (optional)
2 spring onions, sliced (white + green parts separated)
1–2 tsp soy sauce, to taste
1 tsp Chinese black vinegar (or rice vinegar)
½ tsp toasted sesame oil
Optional: chili oil, fresh cilantro, or sesame seeds for garnish
How to:
Rehydrate mushrooms
Soak wood ears in warm water for 20–30 minutes until fully expanded and pliable.
Rinse thoroughly to remove grit. Trim any hard stems and cut large pieces into bite-size strips.
Sauté aromatics
Heat oil in a wok or large pan over medium-high.
Add garlic, ginger, and white part of spring onions. Sauté until fragrant (~30 sec).
Add mushrooms
Toss in rehydrated wood ears. Stir-fry 2–3 minutes, until glossy and heated through.
Splash in soy sauce and vinegar. Stir well to coat.
Cook 1–2 more minutes until the mushrooms are tender but still crunchy.
Finish, Drizzle with sesame oil and toss in green onion tops.
Serve warm or at room temperature.
Serving Ideas:
As a side dish with rice or noodles
Tossed with julienned cucumber for a cold salad
Add to hot & sour soup or dumpling fillings
Mix into stir-fried vegetables, tofu, or shredded chicken