Stir-Fried Three Shreds
A colorful Chinese classic featuring tender-crisp carrot and wood ear fungus ribbons scrambled with soft eggs. This quick stir-fry delivers satisfying texture contrast in under 20 minutes.
Ingredients
Carrots
2 medium, peeled and julienned
Dried wood ear fungus
15g (or 80g fresh)
Eggs
2 large
Vegetable oil
3 tablespoons
Garlic
2 cloves, minced
Soy sauce
1 tablespoon
Salt
1 teaspoon
Sugar
1/2 teaspoon
Instructions
1
Prep the ingredients
Soak dried wood ear fungus in warm water for 15 minutes until fully softened. Rinse well, squeeze out excess water, and cut into thin strips. Peel and julienne the carrots into matchstick-sized pieces. Crack eggs into a bowl and beat until uniform.
2
Scramble the eggs
Heat 1 tablespoon of oil in a wok over medium-high heat. Pour in beaten eggs and let set for 30 seconds, then gently push from center toward edges. Flip and cook another 30 seconds until softly set but still moist. Remove and set aside.
3
Stir-fry vegetables
Add remaining 2 tablespoons oil to the wok. Sauté garlic for 10 seconds until fragrant. Add carrots and wood ear fungus strips, stir-frying over high heat for 2-3 minutes until carrots soften slightly but retain a nice crunch.
4
Combine and season
Return eggs to the wok alongside the vegetables. Pour in soy sauce, then add salt and sugar. Toss everything together over high heat for 1-2 minutes until well combined and heated through. Taste and adjust seasoning if needed.
