Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, stir-fried mushroom, seaweed, and egg. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Stir-fried Mushroom, Seaweed, and Egg is one of the most popular of current trending foods on earth. It is easy, it is fast, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look wonderful. Stir-fried Mushroom, Seaweed, and Egg is something which I’ve loved my whole life.
Combining mushrooms with eggs may sounds strange at first but the textures really complement each other. Adding a hit of dark soy sauce gives the dish a. For the stir-fry Using a wok, stir-fry the mushrooms on a high heat until they begin to colour.
To begin with this recipe, we must first prepare a few ingredients. You can cook stir-fried mushroom, seaweed, and egg using 8 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Stir-fried Mushroom, Seaweed, and Egg:
- Prepare 1 bag Shimeji mushrooms
- Make ready 1 bag Enoki mushrooms
- Prepare 100 grams Wakame seaweed
- Make ready 1 Egg
- Take 1 1/2 tbsp Oyster sauce
- Take 1 tbsp Sake
- Take 1/2 tbsp Mirin
- Take 1 Vegetable oil
Well-seasoned eggs scrambled until just-set combine at the last moment with a sweet-tart ginger-tomato sauce. Serve with lots of steamed rice. Chinese Stir-Fried Mushrooms With Oyster Sauce. In this vegan recipe for Chinese stir-fried black mushrooms, the earthy flavor of the fungi is enhanced by the addition of vegetarian oyster sauce.
Steps to make Stir-fried Mushroom, Seaweed, and Egg:
- Cut off the roots of the shimeji and enoki mushrooms and shred. Roughly cut the seaweed into 3-4 cm lengths.
- Heat oil in a pan, pour in the beaten egg, stir fry lightly, then take it out.
- Put the ingredients from Step 1 into the pan and stir fry over medium heat. When the mushrooms soften, add sake, mirin and oyster sauce one by one.
- Put the egg back into the frying pan, toss, and turn off the heat.
- Transfer to a serving dish.
Stir-fried shrimp and eggs (虾仁炒蛋) is a common Cantonese dish that we're always sure to order when we go to Chinatown back in New York. There's just something about those silky scrambled eggs, scallions, and tender shrimp that makes it a must-order. Then the mushrooms are stir fried in the onion tomato masala. So the dish is not very dry & goes well even with rice or roti. I sometimes also use I make mushroom stir fry in different ways.
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