Braised Napa Cabbage with Yellow Fungus (Shao Cai Men Huang Er)

Why people make this dish

Yellow fungus — sometimes called golden wood ear — is a close relative of the more familiar snow fungus (white tremella), but with a slightly firmer, more satisfying bite. Dried yellow fungus takes at least four hours to rehydrate fully (or overnight if you prefer), which is a longer wait than most mushrooms, but the result is well worth it. The fungus swells dramatically and becomes glossy and tender when braised. Combined with napa cabbage — one of the most digestive-friendly vegetables in everyday Cantonese cooking — this simple dish is a quiet powerhouse of soluble and insoluble fibre. Bro Niu particularly recommends it for anyone trying to manage their weight or improve gut regularity without relying on supplements.

Who it suits / who should be cautious

• Excellent for anyone wanting to increase dietary fibre, support intestinal movement or reduce fat absorption
• Particularly useful for those watching their weight — the fibre content is genuinely filling without adding many calories
• Suitable for all ages including children and the elderly
• Keep portions of rehydrated fungus fresh: store any unused soaked fungus in a sealed bag in the fridge and cook it the next day at the latest

Why these ingredients (the food-therapy logic)

• Yellow fungus (huang er / Tremella aurantialba): Rich in plant-based polysaccharides and dietary fibre; traditionally associated with moistening the lungs, supporting the gut and helping the body reduce fat absorption
• Napa cabbage (shao cai / Brassica rapa var. pekinensis): Mild, cooling and fibre-rich; excellent for the digestive tract and well-tolerated even by those with sensitive stomachs

Ingredients (2–3 servings)

Ingredient	Amount	Notes
Dried yellow fungus	~15–20 g	Soak in cold water at least 4 hours; cut away the tough base
Napa cabbage	half a head (~400–500 g)	Wash and cut into chunks
Cooking oil	small amount	For stir-frying
Stock	~150–200 ml	Chicken or vegetable broth
Salt, soy sauce, seasoning	to taste

Method

1. Soak the dried yellow fungus in cold water for at least 4 hours (or overnight), until fully rehydrated and pliable. Trim away the tough base and tear into smaller pieces.
2. Blanch the rehydrated fungus briefly in a pot of boiling water, then drain and set aside.
3. Wash the napa cabbage and cut into bite-sized chunks.
4. Heat a little oil in a wok or large pan over medium-high heat. Add the napa cabbage and stir-fry for about 2 minutes until it starts to soften and become fragrant.
5. Add the drained yellow fungus and pour in the stock. Season with salt and soy sauce.
6. Reduce heat to medium and braise, partially covered, for about 15 minutes until the cabbage is tender and the sauce has thickened slightly.
7. Taste, adjust seasoning, and serve hot.

Bro Niu’s tips

The key to getting the best from dried yellow fungus is time: do not rush the soaking step. Dried yellow fungus is quite thick, so it genuinely needs at least four hours in cold water to fully soften. Once soaked, do not leave it sitting at room temperature — like all fungi, it can develop elevated nitrite levels if soaked for too long or left uncooked. Soak, cook, and eat fresh. This dish is genuinely good for people trying to lose weight, as the fibre fills you up and the braising liquid keeps everything moist and satisfying without heavy sauces.

Community questions answered (selected)

• Q (小玲, reader): If I have already rehydrated the yellow fungus but have not cooked it yet, how should I store it? Bro Niu: All fungus-type ingredients should not be left soaked for too long, as they can produce too much nitrite. Put the rehydrated fungus in a sealed bag and store in the fridge; cook it the next day.

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Published December 19, 2015 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.