Black Fungus and Pepper Stir-Fry with Eggs
A vibrant 30-minute stir-fry featuring tender rehydrated black fungus, soft scrambled eggs, and crunchy bell peppers. This quick dish delivers satisfying textures and fresh flavors perfect for a speedy dinner.
Story
This home-style Chinese dish showcases how simple ingredients can create something memorable. The black fungus has a wonderful earthy quality that soaks up sauces beautifully, while the eggs provide creamy richness and the peppers add a refreshing snap. Together, they make a balanced one-pan meal that comes together in under half an hour.
Ingredients
dried black fungus
1 ounce (about 15 pieces)
large eggs
3
red bell pepper
1 medium, sliced into strips
green bell pepper
1 medium, sliced into strips
cooking oil
3 tablespoons, divided
shaoxing wine or dry sherry
2 tablespoons
salt
to taste
green onions
2 stalks, chopped (optional)
Instructions
1
Rehydrate the fungus
Place dried black fungus in a bowl and cover with warm water. Allow it to soak for 20 to 30 minutes until fully expanded and softened. Drain thoroughly, then tear or cut into bite-sized pieces.
2
Prep eggs and peppers
While the fungus soaks, crack eggs into a bowl and beat with a pinch of salt. Slice both bell peppers into thin strips. Have all components laid out near your stove.
3
Scramble the eggs
Heat 1 tablespoon oil in a wok or large skillet over medium-high heat. Pour in the beaten eggs and let them set for about 30 seconds, then gently stir and break into fluffy chunks. Transfer to a plate and set aside.
4
Cook the vegetables
Add the remaining 2 tablespoons oil to the wok. Add the black fungus and stir-fry for 2 minutes. Toss in the bell pepper strips and continue cooking for 1 to 2 minutes until they soften slightly but retain their crunch.
5
Combine and serve
Return the scrambled eggs to the wok. Pour shaoxing wine around the edges of the pan. Season with salt and toss everything together for about 1 minute. Remove from heat and serve immediately, topped with chopped green onions if desired.
