Ingredients 6 Large Eggs 100 g (1 Packet) White Beech Mushroom 20 g Yellow Chives, cut into 1 inch length 2 Scallions, sliced 1 Red Chili, sliced Sea Salt Freshly Ground Black Pepper 3 Tbsp Peanut Oil Method Beat the eggs together and season with salt and pepper to taste. Clean and trim the mushrooms. Add peanut oil in a wok and heat over high flame until smoking. Pour in the egg mixture. As soon as the egg has formed a skin over the base of the wok, add the mushrooms. Then wait until the egg is half-cooked and mix everything together. Stir-fry gently until the egg and mushrooms are cooked. (Don't overcook the egg: it should remain light and fluffy.) Toss in the scallions, stir once or twice and then tip into a serving dish. |