Chinese•quick
Mushroom and Egg
Mushroom and scrambled egg with super savory and well balanced Chinees brown sauce.
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 tbsp. vegetable cooking oil (, or use butter)
- 2 green onions (, chopped )
- 1 box beach mushrooms ( ,hard root removed )
- 2 cloves garlic
- 4 large eggs ( ,room temperature)
- 1/4 tsp. salt
- pinch of pepper
- 1 tbsp. light soy sauce (+ 1 tsp. dark soy sauce)
- 1/4 tsp salt ( ,divided)
- 1 tbsp. cornstarch
- 1/2 cup water
- 1 tbsp. oyster sauce
Instructions
- 1
Remove the roots of the beach mushroom and quickly rinse under running water if you prefer to wash them and then finely chop scallions.
- 2
First, mix cornstarch with water, then whisk the eggs in a bowl. Add ¼ teaspoon of salt, one teaspoon of light soy sauce, oyster sauce, and a mixture of cornstarch and water (stirred together in a 1:2 ratio). Mix well and set aside for later use. That’s also the base of our Chinese brown sauce. Instead of mixing garlic in the sauce, we will fry the garlic with mushrooms.
- 3
Fry the mushrooms and make the mushroom topping
- 4
Scramble the egg
- 5
Assemble