eggs with carrot and fungus

Carrot Wood Ear Stir-fry with Eggs: A Simple Recipe Guide

This quick and nutritious stir-fry combines carrots, wood ear mushrooms, and eggs for a colorful, protein-rich dish. Here’s a step-by-step guide to making it effortlessly.

Ingredients:

- 1 carrot, julienned

- 50g wood ear mushrooms, soaked and thinly sliced

- 2 eggs, lightly beaten

- 2 cloves garlic, minced

- 1 tbsp cooking oil

- 1 tsp soy sauce

- ½ tsp sesame oil

- Salt to taste

- Optional: A pinch of sugar for balance

Instructions:

1. Prep the ingredients: Soak wood ear mushrooms in warm water for 20 minutes until soft, then drain and slice. Julienne the carrot. Beat eggs with a pinch of salt.

2. Cook the eggs: Heat ½ tbsp oil in a wok over medium heat. Pour in beaten eggs, scramble until set, then remove and set aside.

3. Stir-fry veggies: Add remaining oil to the wok. Sauté garlic until fragrant, then add carrots and stir-fry for 2–3 minutes until slightly softened. Toss in wood ear mushrooms and cook for 1 more minute.

4. Combine and season: Return scrambled eggs to the wok. Add soy sauce, sesame oil, salt, and sugar (if using). Stir-fry everything for 30 seconds to blend flavors.

Serve hot with rice for a wholesome meal. This versatile dish balances crunchiness from carrots, chewiness from wood ears, and richness from eggs—perfect for busy weeknights!