Osmanthus scrambled egg

Main Dish
4 servings
10 min
5 min
Very Easy


Number of serving: 4
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


  • 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.


Osmanthus Scrambled Egg, photo 1
Osmanthus Scrambled Egg, photo 2


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