Osmanthus scrambled egg

Ingredients

• ½ red onion, thinly sliced
• ½ red chilli, deseeded and cut into long strips
• 1 small carrot, peeled and finely julienned
• 1 piece of wood ears fungus, soaked to become as big as my palm, and thinly sliced
• 4 pieces filament crab stick, sliced lengthwise
• 1 cup water
• Salt and pepper
• Some mung bean vermicelli (soaked, about 1/3 cup, snipped much shorter)
• 2 sprigs spring onion, thinly sliced lengthwise
• 2 eggs

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Preparation

• Heat wok on high heat and put in 3 tablespoons oil. Make sure wok is hot.
• Put in onions, stir for 5 seconds, then chilli for another 5 seconds.
• Then carrots, wood ear fungus and filament crab stick. Stir fry for 15 seconds.
• Put in water, bring to a boil, season with salt and pepper. Taste it and adjust.
  
• Put in vermicelli and let it cook until 1/3 of original liquid is still visible.
• Put in eggs and spring onions and toss everything until it dries up.

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