Name: Pak Choi with Black Cloud Fungus
Yield: Serves 2–4
Cuisine: Tibetan
Ingredients: 1 teaspoon salt; 1–2 dried red chillies; 3 large garlic cloves, thinly sliced; 20 g (¾ oz) dried black cloud fungus; ½ teaspoon Sichuan pepper oil or ¼ teaspoon crushed Sichuan peppercorns (yerma); Coriander (cilantro) leaves, to garnish; 3 bunches of pak choi, about 300 g (10½ oz) in total; 2 tablespoons cooking oil; 1 tablespoon light soy sauce

Preparation info

Serves
2–4

Difficulty
Easy

Appears in

Taste Tibet

By Julie Kleeman and Yeshi Jampa

Published 2022

About

Black cloud fungus is a prized ingredient in Yeshi’s corner of Tibet. This edible mushroom grows on trees and is picked during the first rainy season around June time. It’s dried on bamboo trays for about a week in the sunshine and can then be kept for years – if not forever.

Tibetans love black cloud fungus for its smooth, crunchy and gelatinous texture; it’s also said to be good for the digestion. It i