Ingredients:
A small handful of wood ear mushrooms
3 eggs
Half a carrot
1 green bell pepper
A little scallion, ginger, and garlic
2 tablespoons light soy sauce
1 tablespoon each of vinegar, oyster sauce, and sugar
1 tablespoon cornstarch
Half a tablespoon dark soy sauce
Preparation:
Soak the wood ear mushrooms in advance, then wash and shred them. Shred the green bell pepper and carrot. Mince the green onion, ginger, and garlic, and set aside.
Prepare the sauce:
Mix 2 tablespoons of light soy sauce, 1 tablespoon of Chinese black vinegar (Chinkiang vinegar), 1 tablespoon of oyster sauce, ½ tablespoon of dark soy sauce, 1 tablespoon of sugar, 1 tablespoon of cornstarch, and ½ bowl of water. Set aside.
Here is the translation for the cooking instructions, styled as a clear recipe guide:
Cooking Instructions:
- Heat oil in a pan. Pour in the beaten eggs, scramble until cooked, then remove and set aside.
- Leave a little oil in the pan (or add a splash more). Add the minced green onion, ginger, and garlic, and stir-fry until fragrant.
- Add 1 tablespoon of Doubanjiang (spicy broad bean paste) and stir-fry until aromatic (omit if unavailable).
- Toss in the green pepper, wood ear mushrooms, and carrot strips. Stir-fry until they are tender-crisp (just cooked but still crisp).
- Return the scrambled eggs to the pan and pour in the prepared fish-flavored sauce.
- Stir-fry over high heat until the sauce thickens and coats everything evenly.
- Plate and serve!
