Stir Fried Eggs with Mushrooms

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Stir Fried Eggs with Mushrooms

 

3 dried black Chinese mushrooms

2 tablespoons peanut oil

1/2 cup sliced scallions with tops

1 teaspoon finely chopped ginger root

1/2 cup sliced oyster mushrooms

6 eggs, beaten or (use egg whites 12 )

2 tablespoons sake

1 tablespoon soy sauce

sesame oil

 

Cover black mushrooms with warm water; let stand 20

minutes. Drain and rinse. Remove and discard stems

from mushrooms. Cut mushrooms into thin strips;

reserve. Heat peanut oil in 10-inch skillet or wok

until hot. Cook onions and gingerroot until tender;

stir in reserved black mushrooms and oyster mushrooms.

Mix eggs, wine and soy sauce; pour into skillet. As

mixture begins to set at bottom and sides, gently lift

cooked portions with spatula so that thin, uncooked

portion can flow to bottom. Avoid constant stirring.

Cook until eggs are thickened throughout but still

moist, 3 to 5 minutes. Sprinkle with sesame oil; serve

immediately.

Yields 4 to 5 servings.

 

 

 

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