Yield: 4 servings
|600 grams||Button mushrooms; quartered|
|100 grams||Shiitake mushrooms; soaked and|
|\N \N||; quartered|
|100 grams||Canned strawberry mushrooms|
|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.