Mar 11, 2013

Scrambled Eggs Stir Fry with Oyster Mushroom and Pork Slices

What an unhappy night. Unpleasant things can surely be prevented if people can just observe more instead of jump right into assumptions. I'm glad I've still got my food bloggie here. I guess writing food related posts not only makes me happy, it also calms me down and steer my minds away from negative thoughts.

So here I present you, stress relief scrambled eggs stir fry with oyster mushroom and pork slices -


0.5 lb of pork slices
4 eggs
About 1 dozen oyster mushroom
4 garlic cloves
1 stalk of scallion
2 tablespoons of soy sauce
2 teaspoons of Sriracha sauce
1 teaspoon of black vinegar
1/2 teaspoon of grated ginger
Some Sichuan peppercorn oil
Some olive oil
Some white pepper powder
Small pinch of salt
Some toasted white sesame seeds

1 tablespoon of soy sauce
1 tablespoon of Chinese cooking wine


Discard the stem and chop the scallion. Break 4 eggs into a bowl and add in the chopped scallion, small pinch of salt, and small pinch of white pepper powder. Beat the mixture till fully incorporated.

Cut away the rough skin from the ginger before grating it, need about 1 teaspoonful. Peel and chop the garlic cloves. As for the oyster mushroom, cut the bigger mushroom lengthwise.

Marinate the pork slices with 1 tablespoon of soy sauce and 1 tablespoon of Chinese cooking wine, takes about 15 minutes.

Drizzle enough olive oil to evenly coat the bottom of the pan and turn to medium high heat. Add a few more tablespoons of oil on top of that especially the eggs tend to absorb lots of oil during the cooking process.

Once the oil gets hot, pour in the egg mixture. Wait till the edges of the egg settles a little bit before scrambling. Do not over-scramble the eggs and try to get big bite size pieces instead. Just make sure not to stir the mixture too often, you can even leave it till almost cooked through then start scrambling the eggs. Cook till the eggs turn slightly browned. Remove from heat, set aside for later use.

Drizzle some more olive oil just to coat the bottom of the pan. Turn to medium heat and toss in chopped garlic. Cook till the garlic starts to turn slightly golden brown on the edges, add in grated ginger and pork slices. Give it a quick stir.

Add the oyster mushroom into the pan and stir to evenly coat the mushroom with oil. Sear for about 30 seconds then add in the following seasonings - 1 tablespoon of soy sauce, 2 teaspoons of Sriracha sauce, and 1 teaspoon of black vinegar. Use 2 teaspoons of vinegar if a more sourish taste is preferred.

Mix well, making sure all the ingredients are coated on the mushroom and pork, then add the scrambled eggs back in. Give it a quick stir and drizzle some Sichuan peppercorn oil in the end to add more kick to the dish.

Sprinkle some toasted white sesame seeds before serving.

Hope you like it!

Other recent Asian stir fry recipes:
Dried radish and ground pork stir fry
Garlicky eggplants stir fry with scallops X.O. sauce
Golden needle flower buds and two mushrooms stir fry
Stir fry ongchoy with shrimp paste and fish sauce


  1. For me, having this dish with porridge will keep the stress out.

  2. To Tigerfish~
    I guess huh, it's kind of like comfort food for Asians!