Mushroom Egg Fu Yung

 

Ingredients:

2 large eggs

3 tbs vegetable oil 

1/3 cup shredded cabbage or beansprouts washed and drained.

2 tbs frozen peas

4 mushrooms, sliced

Seasonings:

1 tsp, salt, soy sauce, sugar, black or white pepper to taste

1 spring onion, sliced thinly

Directions:

Crack eggs into a bowl and whisk well. Add the seasonings.

Blanch the cabbage and peas for 1 minute, then drain.

Heat 1 tbs oil in a wok set to high heat. Add mushrooms and fry the mushroom for 2 minutes.

Add cabbage and peas (fry for 1 minute). 

Add 2 tbs oil into the egg mixture and whisk well.

Pour egg mixture into the wok. Using a spatula, swirl the egg mixture around to scramble it a little while it's still wet. As it starts to cook and take it's shape, then leave it. Cook for 2 minutes, flip it, and cook for another 1 minute. Then serve and garnish with spring onion.

Tip:

This recipe is to serve one. You can double or triple the ingredients to make for a larger group.