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Chinese-Style Egg and Black Mushroom Wok

Name: Chinese-Style Egg and Black Mushroom Wok
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 2 portions
Cuisine: chinoise
Ingredients: 5 piece eggs; 30 g dried black mushrooms; 200 g bok choy; 2 tbsp soy sauce; 1 tbsp sesame oil; 1 tsp fresh ginger

Stir-fried eggs the Cantonese way with rehydrated black mushrooms, bok choy, and soy sauce. A classic comfort dish that's quick, nutritious, and supremely satisfying.

18 min2 servings290 kcalDifficulty: Easy

Ingredients

5 piece eggs
30 g dried black mushrooms
200 g bok choy
2 tbsp soy sauce
1 tbsp sesame oil
1 tsp fresh ginger

Instructions

Step 1
Rehydrate the black mushrooms in hot water for 5 minutes, drain, and slice. Cut the bok choy in half and grate the ginger.
Step 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.
Step 3
In the same wok, stir-fry the mushrooms and ginger for 2 minutes, then add the bok choy and cook for 3 minutes.
Step 4
Return the eggs, add the soy sauce, toss for 1 minute, and serve.

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