Stir-fried mushrooms with eggs
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 600 | grams | Button mushrooms; quartered |
| 100 | grams | Shiitake mushrooms; soaked and |
| ; quartered | ||
| 100 | grams | Canned strawberry mushrooms |
| 20 | millilitres | Oil |
| 10 | grams | Ginger; julienned |
| 20 | millilitres | Light soya sauce |
| 20 | millilitres | Rice wine |
| Salt and pepper to taste | ||
| 4 | Eggs; beaten | |
| 50 | grams | Spring onions; chopped fine |
Directions
HEAT oil in a frying pan or a wok. Add ginger juliennes and button mushrooms. Saut‚ for a minute. When half done, add shiitake mushrooms and whole strawberry mushrooms. Saut‚ for a minute. Add soya sauce and rice wine. Cook for a minute. Sprinkle salt and pepper. Scramble the eggs separately and add to the mushrooms and spring onions. Mix lightly and serve hot.
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