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.
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.
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.
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.
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.
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.
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.
A quick and vibrant vegetarian stir-fry featuring tender oyster mushrooms paired with colorful bell peppers. This dish comes together in under 30 minutes, making it perfect for busy weeknights. The mushrooms are blanched first for a delicate texture, then wok-tossed with crisp vegetables and aromatic seasonings.
