On today’s foraging walk I happened upon the motherload of jelly wood ears! A fallen elm log sporting some of the biggest jelly ears I have ever seen, I knew I had to take these babies home.
So I put them in my foraging bag and off I went.
The first thing I wanted to try with them was a vegan stir fry, to see how well they absorb flavors and check their texture when cooked.
For two bowls vegan jelly ear stir fry you will need:
- 2 handfulls of hydrated jelly wood ears
- 2 large cloves og garlic
- one thumb sized piece of fresh ginger
- half a spicy chillie
- 200 g fresh green beans
- soy sauce
- sesame oil
- cooked rice to serve
- sunflower oil
The first step for this dish is to put some oil in a wok and add the green beans. Have them on high heat until they start to blister and blacken, as this process gives them a fantastic taste.
After the beans have charred, add the chopped up garlic and ginger and fry for 30-40 seconds. Add the sliced mushrooms, soy sauce and some sugar if you want it. Cook everything together until the sauce thickens (or help it a bit with some rice flour) an serve over rice, garnished with the sesame oil and chopped up chillies.
Enjoy!
(Fer)mental Greens 