Chinese-Style Egg and Black Mushroom Wok
Temps
18 min
Difficulté
facile
Ingrédients
6
Budget
~3-5 €
Eating anti-inflammatory?
This recipe is one of our anti-inflammatory picks. Calerys, a nutrition coach on WhatsApp, helps you track your everyday eating from a photo of your plate.
Free · No sign-up · Reply in seconds
Valeurs nutritionnelles
Score santé
Bon · /100
290 kcal
par portion
Trying to lose weight without the hassle?
Calerys is a nutrition coach on WhatsApp: send a photo of your plate and track your calories every day, working toward your weight goal without doing the math yourself.
Free · No sign-up · Reply in seconds
Vous avez besoin de
What about you — what’s your goal?
Etapes
- 1
Rehydrate the black mushrooms in hot water for 5 minutes, drain, and slice. Cut the bok choy in half and grate the ginger.
7 min
- 2
Beat the eggs in a bowl. Heat the sesame oil in a wok over high heat, pour in the eggs and scramble quickly for 1 minute. Set aside.
2 min
- 3
In the same wok, stir-fry the mushrooms and ginger for 2 minutes, then add the bok choy and cook for 3 minutes.
5 min
- 4
Return the eggs, add the soy sauce, toss for 1 minute, and serve.
1 min
