20g of Dried, wild harvested Wood-ear (Auricularia auricula-judae) mushrooms from USA.

This mushroom is great in a stir-fry, mu shu pork or scrambled eggs. The natural crunchiness of the wood ear mushroom makes it a great addition to salads as well. And, since it's good at soaking up flavors, the wood ear mushroom is perfect for tossing with all sorts of Asian-style noodle and rice dishes. In general the wood ear mushroom pairs well with fermented black beans, oyster sauce, soy sauce, ginger, sesame oil, onion, cucumber, peas, tofu, seafood, pork, chilies, potatoes and egg.

This mushroom is slightly chewier than other mushrooms and requires half an hour soaking time before use if not adding them to soups. The Chinese, who value a combination of textures in their dishes, make great use of this mushroom. They are also known as cloud ear, silver ear or tree ear.

All mushrooms must be cooked prior to consumption.