Easy Chinese cooking #3
Chinese cooking is not difficult at all. What you see in the restaurant is not what we eat at home. Basically Chinese people stir fry everything.
Wood ears (or "cloud ears" or "black fungus" or "kikurage / きくらげ" or etc.) come in fresh or dried forms in Asian supermarkets. If it's fresh, wash it and pat dry. If it's dried, rehydrate, drain, and pat dry. Or any other types of mushrooms will do.
Ingredients:
- Wood ears (any amount)
- Eggs, scrambled (any amount)
- Green onions (any amount)
- Sake
- Salt
- Pepper
- Sesame oil*
Steps:
- Cut the wood ears into bite-size pieces.
- Scramble the eggs.
- Chop green onion into tiny pieces. Separate the white and green parts.
- Pour sesame oil into a pan and put the chopped green onion white parts in. Wait until the green onion is sizzling.
- Put in the wood ears. Stir a bit.
- Pour in the scrambled egg.
- Add in sake, salt, and pepper. Stir a bit. Cook the egg to the desired doneness.
- Transfer to a dish. Sprinkle the green onion green parts just so the dish looks pretty.
*Disclaimer: Chinese cooking actually requires a specific kind of sesame oil. It is specially made for high-heat cooking. Most of the sesame oil sold in the supermarkets is not the high-heat type. So watch out for the pan and don't overheat the sesame oil. And it's important to pat dry the wood ears before cooking; or the sesame oil will splatter everywhere.
Home cooking, so the picture is ugly.
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| Scrambled Eggs with Wood Ears / 木耳炒蛋 |