Egg and Japanese Mustard Spinach Oyster Sauce Stir-Fry

Egg and Japanese Mustard Spinach Oyster Sauce Stir-Fry

Fluffy eggs and crunchy greens.

Cooking time
15 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 4)

Ingredients(Servings: 4)


a dash

a dash

2 Tbsp


1 Tbsp


  1. Crack open and beat the eggs, season with salt and pepper. place 1 Tbsp of vegetable oil into a pot, cook the eggs to soft-scrambled and remove.
  2. Rinse off the Japanese mustard spinach, chop into 5 to 6 cm (2 in.) lengths and remove excess moisture. Heat 1 tsp of vegetable oil in a pot, saute the Japanese mustard spinach and add in 200 ml (6.8 fl. oz.) of hot water. Once boiling cook through while keeping crunchy, drain into a colander and remove excess moisture.
  3. Clean the pot, heat 2 tsp of vegetable oil, saute the ginger and once fragrant add in the diagonally sliced shiitake mushrooms and saute. Next, add in the Japanese mustard spinach, eggs, and adjust the flavor with (A) and salt and pepper to finish.

Cooking Basics

Eggs - beating

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.

Ginger - mincing

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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