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Wood ear fungus, also known as Auricularia auricula-judae, is an edible jelly fungus. It goes by many names, including Ear Fungus, Jelly Ear, or Mu Err in Chinese cuisine.

Wood ear fungus is high in dietary fiber. It also contains minerals such as iron and vitamins like vitamin B2.

Dried wood ear fungus should be stored in an airtight container at room temperature. For fresh fungus, wrap it in a paper towel and place it in the refrigerator.

While generally safe to eat, some people can have allergic reactions. In rare instances, excessive consumption might lead to gastrointestinal discomfort.

You can substitute wood ear fungus with similar gelatinous foods such as agar-agar or konjac.

Cooked wood ear fungus can be kept in the refrigerator for about 3-4 days.

Yes, wood ear fungus is vegan, it's a good source of nutrients and fiber for those on a plant-based diet.

Yes, wood ear fungus is generally safe for pregnant women when consumed as a part of a balanced diet.

Wood ear fungus is native to Asia and has been used in Chinese cooking for many centuries.

Wood ear fungus has a mild, woody flavor. It's enjoyed more for its unique gelatinous texture rather than its taste.

Rehydrate dried wood ear fungus by soaking it in warm water for about 20 to 30 minutes. It will expand significantly.

In Chinese cuisine, wood ear fungus is often used in stir-fried dishes, soups, dumplings, and even in sweet dishes.

For dried ones, rinse them after rehydrating. For fresh ones, rinse under running water and remove any grit or dirt.

It's generally not advised to consume raw wood ear fungus as the cooking process helps to eliminate any potential bacteria.

Wood ear fungus itself is gluten-free but always check packaging labels to make sure no additional ingredients containing gluten have been added.

You can buy it at Weee! Asian Market, www.sayweee.com.