Stir-fried Black Fungus with Pineapple

Steps

Tap a timecode to jump to roughly that moment in the video.

1. 1
   Soak dried black fungus in cold water for about 1 hour, changing the water 2–3 times and rubbing gently until the water runs clear.
   ≈0:49
2. 2
   Bring about 1000 ml of water to a boil in a pot, add 1 teaspoon of salt, then add the soaked black fungus.
   ≈1:43
3. 3
   Cook on medium-low heat for about 10 minutes until the water turns slightly reddish. Taste a piece—when it is chewy and no longer crispy, blanching is complete. Remove half for this dish; the other half can be reserved for cold salad or other uses.
   ≈2:24
4. 4
   Peel the pineapple and cut it in half. Reserve the sourer tail end for cooking; the sweeter head can be saved as fresh fruit. Remove the hard core and cut the pineapple into pieces about 1 centimeter in size.
   ≈2:52
5. 5
   Heat oil in a wok. Add ginger slices first and stir to release aroma, reducing splatter.
   ≈6:25
6. 6
   Add the pineapple and blanched black fungus, tossing quickly to combine.
   ≈6:51
7. 7
   Add 1 teaspoon of salt and 0.5 teaspoon of MSG. Continue stir-frying for about 2–3 minutes, allowing the pineapple's moisture to be absorbed by the fungus. Taste and adjust seasoning as needed.
   ≈7:06
8. 8
   Turn off the heat. Sprinkle white sesame seeds for garnish and aroma before serving. Enjoy hot or at room temperature—both are delicious.
   ≈7:47