Stir-fried Eggs with Shiitake Mushrooms is a classic and quick home-style dish. The mushrooms are savory and tender, and the eggs are fluffy and soft. The mushrooms are blanched first and then stir-fried to remove any earthy odor and enhance their aroma. Stir-fried over high heat for that “wok hei” flavor—savory with the unique umami of shiitake mushrooms. Perfect with steamed rice or noodles.
🌴 Ingredients:
· 8-10 fresh shiitake mushrooms (choose thick caps with curled edges)
· 3-4 eggs (beaten)
🌴 Aromatics:
· 4-5 cloves minced garlic (about 15g)
· A small piece of minced ginger (about 5g)
· 1 stalk scallion (chopped, for garnish)
🌴 Seasonings:
· 1 tbsp light soy sauce (about 15ml)
· 1 tbsp oyster sauce (about 15g)
· A pinch of sugar (to enhance flavor)
· A pinch of white pepper powder
· A few drops of cooking wine (add to the beaten eggs to remove odor and make them fluffy)
· Salt, to taste
· Cooking oil, as needed
🌴 Instructions:
- Prepare the Mushrooms
Remove the stems, wash the mushrooms, and cut them into thin slices. Bring a pot of water to a boil, blanch the mushroom slices for 30 seconds, then drain and squeeze out the excess water. ⚠️ Note: Blanching removes the earthy odor and makes them smoother. Make sure to squeeze them dry, or they will release water during stir-frying. I’ve tried skipping the squeezing step before, and the dish ended up watery and bland. - Scramble the Eggs
Crack the eggs into a bowl, add a pinch of salt and a few drops of cooking wine, and beat well. Heat oil in a pan, pour in the beaten eggs, and scramble over medium heat until set. Break them into pieces and set aside. ⚠️ Note: A few drops of cooking wine make the eggs fluffier and remove any fishy smell. Don’t overcook the eggs; keeping them slightly tender is better. - Stir-fry the Mushrooms
Leave a little oil in the pan, add the mushroom slices, and stir-fry over medium heat for 2-3 minutes until softened, slightly golden at the edges, and fragrant. ⚠️ Note: Make sure to cook the mushrooms until they are slightly charred for the best flavor. - Sauté the Aromatics
Add the minced garlic and ginger, and stir-fry over low heat until fragrant. ⚠️ Note: Don’t burn them. - Combine and Stir-fry
Turn to high heat, add the scrambled eggs back to the pan. Add 1 tbsp (15ml) light soy sauce, 1 tbsp (15g) oyster sauce, and a pinch of sugar. Stir-fry quickly to combine. ⚠️ Note: Keep the heat high to bring out the flavors of the eggs and mushrooms. - Season and Serve
Sprinkle with white pepper and add salt to taste. Stir-fry quickly to combine. Turn off the heat, sprinkle with scallion, and serve hot. ⚠️ Note: Add salt at the very end to keep the eggs tender.
💡 More Delicious Recipes:
If you enjoy this savory and tender egg dish, you should also try my [Tomato and Egg Stir-fry] for a classic sweet and tangy flavor, or my [Steamed Egg Custard] for a silky and comforting alternative.
Want to explore more easy-to-make dishes? Check out my full [Home-style Dishes] category!
💡 Tips:
Blanch the mushrooms first to remove the earthy odor and make them smoother. Make sure to squeeze out the excess water after blanching so the dish doesn’t get watery. Stir-fry the mushrooms until slightly charred for the best aroma. Add a few drops of cooking wine to the eggs for fluffiness. Don’t overcook the eggs; keep them tender. Stir-fry over high heat for the best “wok hei” flavor. Add salt at the very end to keep the eggs tender.
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