Ingredients
•Enoki Mushrooms: 200g (1 pack), trimmed and separated
•Eggs: 3 large, lightly beaten with a pinch of salt
•Green Onions: 2 stalks, chopped
•Garlic: 2 cloves, minced
•Chili Flakes or Chili Oil: 1-2 teaspoons (adjust to your spice preference)
•Cooking Oil: 2 tablespoons (e.g., vegetable, canola)
For the Sauce:
•Soy Sauce: 1 tablespoon
•Oyster Sauce: 1 tablespoon
•Sugar: 1 teaspoon
•Water or Chicken Broth: 2 tablespoons
•Cornstarch: 1 teaspoon (mixed with 1 tablespoon water to create a slurry)
•Sesame Oil: ½ teaspoon (optional, for aroma)
Instructions
1.Scramble Eggs:
◦Heat 1 tablespoon of cooking oil in a non-stick pan or wok over medium heat.
◦Pour in the beaten eggs and scramble gently until they are just set but still soft and fluffy. Avoid overcooking.
◦Remove the scrambled eggs from the pan and set aside.
2.Sauté Aromatics:
◦Add the remaining 1 tablespoon of cooking oil to the same pan.
◦Add the minced garlic and the white parts of the chopped green onions. Sauté for about 30 seconds until fragrant.
◦Stir in the chili flakes or chili oil and cook for another 15 seconds to release their aroma.
3.Cook Enoki Mushrooms:
◦Add the trimmed enoki mushrooms to the pan.
◦Stir-fry for 2-3 minutes until the mushrooms have softened and released some of their moisture.
4.Add the Sauce:
◦In a small bowl, whisk together the soy sauce, oyster sauce, sugar, and water (or chicken broth).
◦Pour the sauce mixture into the pan with the enoki mushrooms. Bring the mixture to a gentle simmer.
5.Thicken the Sauce:
◦Stir the cornstarch slurry into the simmering sauce.
◦Continue to cook and stir until the sauce thickens to your desired consistency, coating the mushrooms nicely.
6.Combine and Garnish:
◦Return the scrambled eggs to the pan.
◦Gently toss everything together to ensure the eggs are well-coated with the savory sauce.
◦If using, drizzle with sesame oil for an added layer of flavor.
◦Transfer the dish to a serving plate and garnish generously with the green parts of the chopped green onions.