Name: Osmanthus scrambled egg
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Cuisine: En
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

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

Preparation

Preparation10 min

Cook time5 min

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.