Broccoli and Wood Ear Mushroom Scrambled Eggs
Broccoli is rich in vitamins, protein, and minerals, and is valued for its anticancer, antioxidant, and immune-boosting properties. Wood ear mushrooms have a tender, crisp texture and are packed with protein, healthy fats, carbohydrates, and a range of vitamins and minerals—earning them the nickname "the meat among vegetables." This broccoli and wood ear mushroom egg stir-fry is wholesome, light, and low in oil and fat.
Ingredients
broccoli
1/2
eggs
2
wood ear mushrooms
to taste
red bell pepper
a pinch
scallion
1
garlic
2
ginger
a pinch
Instructions
1
Step 1
Prepare the ingredients. The wood ear mushrooms were soaked in advance.
2
Step 2
Cut the broccoli into small florets and soak in salt and flour for ten minutes.
3
Step 3
Bring water to a boil in a pot. Once boiling, add salt and two drops of cooking oil, then add the broccoli and wood ear mushrooms and blanch for one minute.
4
Step 4
Rinse the blanched broccoli and wood ear mushrooms under cold water, drain well, and set aside.
5
Step 5
Beat two eggs in a bowl with a little cooking wine.
6
Step 6
Heat oil in a pan. When the oil is about 70–80% hot, pour in the eggs, scramble them, and remove. Set aside.
7
Step 7
In another pan, add a little oil and sauté the scallion, ginger, and garlic until fragrant.
8
Step 8
Add the broccoli and wood ear mushrooms and stir-fry evenly. Add one tablespoon of light soy sauce and mix well.
9
Step 9
Finally, add the eggs and red bell pepper. Season with salt, pepper, and a little chicken bouillon. Stir well and serve.
10
Step 10
Finished dish.
