Name: Eggs with Chinese Mushrooms
Yield: Serves 4
Cuisine: China
Ingredients: 1 teaspoon sesame oil; 3 tablespoons vegetable stock; 3 tablespoons oil, preferably groundnut; 3 tablespoons chopped spring onions; 2 tablespoons rice wine or dry sherry; 1 tablespoon light soy sauce; 25 g (1 oz) Chinese dried mushrooms; 1 tablespoon sesame oil; 2½ teaspoons salt; 15 g (½ oz) Chinese dried cloud ears (black fungus); 4 eggs, beaten; 225 g (8 oz) onions

Preparation info

Serves
4

Difficulty
Easy

Appears in

Ken Hom's Vegetarian Cookery

By Ken Hom

Published 1995

About

Eggs are popular in Eastern cookery. In China, the tradition is to contrast the softness of the eggs with firm or crisp textures. In this recipe, I combine two varieties of dried firm mushrooms, one of them cloud ears, with eggs. Do try to obtain the Chinese variety. You may use fresh button mushrooms, but be sure to cook them until most of the moisture has gone. This is easy to prepare and goes wonderfully with rice or as a filling for Chinese Pancakes.</

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Ingredients

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