serves
2-4
prep
5 minutes
cook
10 minutes
difficulty
Easy
serves
2-4
people
preparation
5
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Weeknight Hits
episode • The Cook Up with Adam Liaw • cooking • 25m
PG
episode • The Cook Up with Adam Liaw • cooking • 25m
PG
Ingredients
- ¼ cup dried wood ear mushroom (black fungus)
- 1 tsp potato starch mixed with ¼ cup cold water
- 5 eggs
- 1 tsp sesame oil
- ½ tsp chicken stock powder or MSG
- ½ tsp rice wine vinegar
- 4 tbsp vegetable oil
- 1 small green capsicum, cut into 3 cm pieces
- 2 garlic cloves, thinly sliced
- 3 thin slices ginger
- 1 tbsp oyster sauce
- 1 tsp Shaoxing wine
- 1 tsp soy sauce
- A good pinch of sugar
Soaking time: 20 minutes
Instructions
- Place the wood ear mushrooms into a medium bowl and cover with hot water. Allow to stand for 20 minutes to rehydrate. Drain, squeeze of any excess liquid, then trim away the hard base. Tear the mushrooms into smaller pieces, if they are large. In a small bowl, whisk together the potato starch with ¼ cup (60 ml) water, until smooth.
- Crack the eggs into a medium bowl then add the sesame oil, chicken stock powder, vinegar and a generous drizzle of the potato starch slurry. Whisk well to combine.
- Heat a large wok or large frying pan over medium-high heat. Add 1 tbsp of oil. Stir-fry the capsicum, mushrooms, garlic and ginger until the capsicum is softened. Remove from the wok to a plate. Add the remaining oil to the pan. Fry the egg until barely set, then return the vegetables to the wok with the oyster sauce, wine, soy sauce and sugar. Thicken the sauce with the remaining potato starch slurry and toss to combine.
- Transfer the stir-fried wood ear mushroom with egg and capsicum to a large serving plate and serve immediately.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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Weeknight Hits
