Fried Egg with Black Fungus
You can pick up black fungus at various Asian markets. It usually comes shredded. Makes a hearty breakfast dish.
- 2
- 30 min
- 10-15 min
Ingredients
- 150 g soaked black fungus
- 2 eggs
- 1 carrot
- chopped green onion
- freshly cracked pepper
- salt
- sesame oil
Directions
- Soak the dry black fungus in cold water for 20-30 minutes until they fully expand. Clean them well, and trim off the stems with scissors. Tear them into small pieces, and set aside.
- Wash and peel the carrot, and then cut it into thin diamond-shaped slices. Place onto a plate.
- Crack the eggs into a bowl or a small basin. Beat it up.
- Heat some oil in the wok and add the beaten eggs. Stir-fry for a few seconds until the eggs set. Turn off the heat, remove the eggs and set aside.
- Heat some more oil and add the green onions and stir-fry for ten seconds until fragrant. Add the carrot slices and black fungus and stir-fry over high heat for about one minute. Add the salt and pepper and cook another twenty seconds. Turn the heat to low, add the eggs and stir-fry for another thirty seconds.
- Turn off the heat, remove the contents from the wok and serve on a fine porcelain plate.
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