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.