eggs with black fungus

How to Make Stir-Fried Black Fungus with Eggs: A Complete Guide

Stir-fried black fungus with eggs is a quick, nutritious, and delicious Chinese dish loved for its crispy texture and savory flavor. Here’s a simple step-by-step guide to perfect it every time.

Ingredients:

- 50g dried black fungus (soaked in warm water for 20 minutes until soft, then sliced)

- 2 large eggs (beaten with a pinch of salt)

- 2 cloves garlic (minced)

- 1 green onion (chopped)

- 1 tbsp cooking oil

- Salt, 1 tsp soy sauce, 1/2 tsp sugar, and a dash of sesame oil (for seasoning)

Steps:

1. Prep the ingredients: Soak and slice the black fungus; beat the eggs in a bowl.

2. Cook the eggs: Heat oil in a wok over medium heat, pour in the beaten eggs, and scramble until lightly set. Remove and set aside.

3. Stir-fry the fungus: Add a little more oil to the wok, sauté minced garlic until fragrant, then add the sliced fungus. Stir-fry for 2–3 minutes until tender.

4. Combine and season: Return the scrambled eggs to the wok. Add soy sauce, salt, and sugar, mixing well. Sprinkle with chopped green onions and a drizzle of sesame oil. Stir for 30 seconds and serve hot.

This dish pairs perfectly with steamed rice and offers a delightful balance of textures—crisp eggs, chewy fungus, and aromatic seasonings. Enjoy your homemade meal!