Stir-fried mushrooms with eggs

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.

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