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. Nourilo particularly recommends it for anyone trying to manage their weight or improve gut regularity without relying on supplements.

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.

Nourilo’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.