Recipes from China :: Chinese Egg Dishes
3 dried black Chinese mushrooms 2 Tbsp. peanut oil 1/2 c. sliced scallions (with tops) 1 tsp. finely chopped ginger root 1/2 c. sliced oyster mushrooms 6 eggs, beaten 2 Tbsp. sake (rice wine) 1 Tbsp. soy sauce Sesame oil Cover black mushrooms with warm water; let stand 20 mins. Drain and rinse. Remove and discard stems from mushrooms. Cut mushrooms into thin strips; reserve. Heat peanut oil in 10-in. 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 mins. Sprinkle and distribute with sesame oil; serve immediately. Yields 4 servings.
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