Heat enough olive oil to coat the bottom of a skillet over medium heat, adding a pinch of red pepper flakes.
Add the onions, carrots, apples, and peppers, along with the apple cider and sauté over medium heat.
Once onions are brown, add the mushrooms and cilantro.
Sauté until the mushrooms are soft, using salt, pepper and lemon juice to taste.

4 cup dried black fungus (also known as cloud ear or wood ear)
1 onion, thinly sliced
1 yellow pepper, thinly sliced
1 cup carrots, thinly sliced
1 Granny Smith apple, thinly sliced