Egg and Komatsuna Oyster Sauce Stir-Fry
Fluffy eggs with tender-crisp Japanese greens and chewy mushrooms
- Nutrition facts are for one serving.
Ingredients(Servings: 4)
Directions
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Crack open and beat the eggs, season with a dash of salt and pepper. Heat 1 Tbsp of vegetable oil into a pot, quickly soft-scramble the eggs over high heat and remove.
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Rinse off the komatsuna, chop into 5 to 6 cm (2 in.) lengths and remove excess moisture. Heat 1 tsp of vegetable oil in a pot, saute the komatsuna and add in 200 ml (6.8 fl. oz.) of hot water. Once boiling cook through while retaining crispness, drain into a colander and squeeze out excess moisture.
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Clean the pot, heat 2 tsp of vegetable oil, saute the ginger and once fragrant add in the diagonally sliced shiitake mushrooms and saute together. Next, add in the komatsuna and eggs, then adjust the flavor with (A) and salt and pepper to finish.
Cooking Basics
When making a Japanese fried egg omelet, steamed egg custard or such where you desire soft and smooth eggs keep your chopsticks low in the bowl and beat using small movements as if slicing through the egg white. For scrambled eggs and egg-drop dishes, if you beat using big movements and in a way that does not fully mix the yolks with the whites, you will achieve fluffy eggs when cooked.
Remove the skin of the ginger and thinly slice, gradually sliding and stacking the slices. Then mince the ginger into fine pieces, and slice again finely at right angles.
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