Stir Fry Egg With Black Fungus

Putonghua : mu er chao ji dan

Ingredients
Large Size Eggs  3 pcs           Small Size Dry Black Fungus  10 pcs           Chinese Green Chive  4 stalks
Red Pepper  1 pcs            Shredded Ginger  1 tbsp

Seasoning
Salt  1 tbsp           Chicken Powder  1 tbsp           Light Soy Sauce  1/2 tbsp         Shaoxing Wine  1/3 tbsp

Steps
1) Soak black fungus until soft, remove the hard stalks, chop chives into short stalks
2) Cut pepper into 2 halves, remove seeds, chop into small pieces
3) Heat wok high with 1 tbsp of oil, add in shredded ginger, stir fry
4) Add in chopped pepper and black fungus, stir fry for 1 minutes
5) Add in chive stalks, stir fry for haf minutes, add seasoning, stir fry then dish up with sauce
6) Heat wok high with 2 tbsp oil, whisk egg well with 3 tbsp water, add into wok, stir fry gently
7) Keep stirring fry egg until 70% done, add in fried fungus, pepper and chive, with sauce
8) Keep stirring fry, mix well egg with all ingredients, dish up when egg almost cooked, serve

Remark
tbsp – table spoon