Kale black fungus pumpkin & onion caramelise sauce

Google: “Kale is high in antioxidants, such as vitamin C, which may help fight oxidative damage to the body. Oxidative damage plays a role in many illnesses, including cancer, heart disease, and diabetes. Its high fiber content can help improve digestion and ease constipation.”

“Butternut is a good source of fiber, potassium, and several other key nutrients. The nutritional content of squash makes it beneficial for digestion, blood pressure, and for healthy skin and hair, among others. Squash can enhance or form the basis of a range of sweet and savory dishes.”

“Black fungus belongs to the Auricularia family and its scientific name is Auricularia polytricha. It is one of the 10 to 15 different species of mushrooms worldwide and is mainly found in China. Cloud ear or black fungus mushrooms are low in calories and fats but, like many other types of mushrooms, they’re relatively high in protein and fiber.”

 Here’s another healthy vegetable that you can add into your meal. Its colourful, easy, delicious and can be eaten with rice, or steak. I always like my vegetable to be vibrant when I have them with rice. Let’s cook!!!


200 g butternut pumpkin, cubes
6-8 black fungus, soaked overnight in water
1 bunch of kale, washed, tear the leaves to bite size
1 red onion, thinly sliced
20 ml white balsamic vinegar
150 ml vegetable stock
1 Tbs minced garlic


Heat saucepan on medium heat and add 2 Tbs oil. Once oil is hot, add garlic, cook for 1 minutes, stirring to prevent burning. Next add in pumpkin, and kale cook for about 3-5 minutes. Then, add onions and continue cooking until translucent. Deglaze with white balsamic vinegar.

Pour stock in and let it simmer and cook on low-medium heat for about 8-10 minutes or until just tender. Now add in black fungus and the liquid; strain over a sieve. Toss to mix well in vegetable and season to taste with nutmeg, salt and pepper. Spoon onto a deep oval bowl. Serve immediately with rice and a glass of white wine. Enjoy!!!!