eggs with fungus

How to Make Stir-Fried Wood Ear Mushrooms with Eggs

Stir-fried wood ear mushrooms 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 wood ear mushrooms (soaked in warm water for 20 minutes until soft, then sliced)

- 2 large eggs (beaten)

- 2 cloves garlic (minced)

- 1 green onion (chopped)

- 1 tbsp cooking oil

- Salt, 1 tsp light soy sauce, 1/2 tsp sesame oil (to taste)

Steps:

1. Prep the Mushrooms: Rehydrate dried wood ears in warm water until tender, then trim stems and slice into thin strips. Drain well.

2. Cook the Eggs: Heat 0.5 tbsp oil in a wok over medium heat. Pour in beaten eggs, scramble until lightly set, then transfer to a plate.

3. Stir-Fry Mushrooms: Add the remaining oil to the wok. Sauté minced garlic until fragrant, then add wood ear mushrooms. Stir-fry for 2–3 minutes until they soften slightly.

4. Combine and Season: Return the scrambled eggs to the wok. Add light soy sauce, salt, and sesame oil. Toss everything together for 1 minute. Garnish with green onions and serve hot.

Tips: For extra crunch, blanch wood ears in boiling water for 30 seconds before stir-frying. Adjust seasonings to your taste—some like a dash of pepper for warmth. This dish pairs perfectly with steamed rice and takes just 15 minutes to make!