Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 600 grams | Button mushrooms; quartered |
| 100 grams | Shiitake mushrooms; soaked and |
| \N \N | ; quartered |
| 100 grams | Canned strawberry mushrooms |
| 20 millilitres | Oil |
| 10 grams | Ginger; julienned |
| 20 millilitres | Light soya sauce |
| 20 millilitres | Rice wine |
| \N \N | Salt and pepper to taste |
| 4 \N | Eggs; beaten |
| 50 grams | Spring onions; chopped fine |
HEAT oil in a frying pan or a wok. Add ginger juliennes and button mushrooms. Saut‚ for a minute. When half done, add shiitake mushrooms and whole strawberry mushrooms. Saut‚ for a minute. Add soya sauce and rice wine. Cook for a minute. Sprinkle salt and pepper. Scramble the eggs separately and add to the mushrooms and spring onions. Mix lightly and serve hot.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.