Fluffy Tomato and Egg Stir-Fry with Wood Ear Mushrooms
A vibrant and savory home-style stir-fry featuring fluffy scrambled eggs, juicy tomatoes, and crunchy wood ear mushrooms.
Story
This dish is a staple in Chinese households, known for its balance of tangy tomatoes and tender eggs. The addition of wood ear mushrooms adds a satisfying texture.
Ingredients
Ripe tomatoes
2 large
Eggs
3 large
Dried wood ear mushrooms
5 pieces
Green bell pepper
1/2
Scallions
2 stalks
Cooking oil
3 tbsp
Salt
to taste
Instructions
1
Prep the vegetables
Rehydrate the dried wood ear mushrooms in warm water until soft, then tear them into bite-sized pieces. Chop the tomatoes into wedges, dice the green bell pepper, and slice the scallions.
2
Whisk the eggs
Crack the eggs into a bowl and whisk vigorously. Incorporate plenty of air to ensure the eggs turn out fluffy and tender when cooked.
3
Scramble the eggs
Heat a generous amount of oil in a wok over high heat. Pour in the beaten eggs and scramble quickly. Remove the eggs from the wok while they are still slightly moist and set aside. Pour out the excess oil, leaving just a coating on the pan.
4
Stir-fry vegetables
Return the wok to medium heat. Toss in the scallions, tomatoes, wood ear mushrooms, and green pepper. Stir-fry for a few minutes until the tomatoes begin to soften and release their juices.
5
Combine and serve
Slide the cooked eggs back into the wok and mix gently with the vegetables. Season with salt to taste. Serve immediately with steamed rice.
