Chinese-Style Egg and Black Mushroom Wok
Temps
18 min
Difficulté
facile
Ingrédients
6
Budget
~3-5 €
Valeurs nutritionnelles
Score santé
Bon · /100
290 kcal
par portion
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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
