Last month a Chinese friend gave me some black fungus since then I have incorporated it into the meals I make, I love it. I have used it like vegetables, as meat and even as a meal by itself. Since receiving this gift I have scourged all the local market within my vicinity in search of this black fungus but to no avail. Though it is often available in the eastern part of the country, I haven’t seen it here in Lagos. If anyone knows where I can get them in Lagos please let me know. If you prefer a thicker sauce then thicken it with a little corn starch but I prefer it in soup form so I didn’t thicken.
Ingredients
250 g Pork, thinly sliced
1 cup Black Fungus, thinly sliced
1 cup cabbage, thinly sliced ( I omitted this one)
1 medium-sized onion, sliced
4 pepper, sliced
1 tbsp ginger, minced
1 tbsp garlic, minced
2 tbsp soy sauce
2 tbsp oyster sauce
2 cups water
3 spring onions leaves
½ Packet Chinese noodles
*Get the ingredients chopped and sliced because when stir frying everything goes into the pot in quick succession.
1. Heat the oil in a hot pan; add the ginger fry for about 30 seconds.
2. Add the onions and garlic to the pan.
3. Squeeze the pork to get any water out before adding to the pan, add a cube of seasoning then fry to brown the pork.
4. Add the black fungus and cabbage (if you are using it).
5. Add the oyster sauce, soy sauce and water cook until it boils.
6. Add a little sprinkling of salt, always add to taste.
7. Finally add the spring onions.
8. Serve over the noodles If you can’t get the Chinese noodles substitute with spaghetti. 
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