Tuesday, December 3, 2013

WoodEarMushroom With Eggs And Cucumber

This is a very refreshing dish with high protein, vitamins and fiber. Wood ear mushroom, also known as black fungus and cloud ear, is a good source of protein, minerals and antioxidants. It’s often used in Asian cuisine and has a crunchy texture after being cooked.

About WoodEarMushroom:


Wood-ear, or 木耳 (pinyin: mù ěr, lit. "wood-ear" or "tree-ear"), or キクラゲ (Japanese: "ki-kurage", lit. "wood-jellyfish" or "tree-jellyfish") can refer to two different closely related species of edible fungus used primarily in Chinese cuisine; these are commonly sold in Asian markets shredded and dried.

Ingredients:


2 eggs, beaten
Half a cucumber, sliced thinly
1 cup dried wood ear mushroom
2 green onions, cut into pieces
2 1/2 tablespoons canola oil
White pepper powder
Salt

Method:

1. Soak wood ear mushroom in warm water for about 20 minutes. Rinse in running water and clean. Break by hand into bite size.
2. Season the eggs with a pinch of salt and white pepper powder.
3. Heat up 1 tablespoon oil in a pan to high heat. Scramble the eggs and set it aside.
4. Add 1 1/2 tablespoons oil. Sauté the white parts of green onions for about 10 seconds.
5. Add wood ear mushroom and cucumber, and stir fry about 1 minute.
6. Add eggs back into the pan and stir fry about 1 minute.
7. Add green onions and salt to taste. Serve.

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