Stir-Fry Mushroom and Scramble Eggs (Chinese Style)

Ingredients:

250g Shiitake mushrooms

3 large eggs, beaten

2 cloves garlic, minced

1 red chili, sliced

1 stalk green onion, cut 2" lengthwise

1/3 tsp salt

1/3 tsp chicken powder

3 tsp light soy sauce.

Instructions:

1. Remove the root, and slice the mushroom about 1/4 inch. Blanch the mushroom in boiling water for 1 or 2 minutes. Remove and set aside for later use.
2. Next, heat oil in a wok over medium-high heat. Add the beaten eggs and scramble, then scoop them out and set aside.
3. In the same wok, add 1 tablespoon of vegetable oil. Sauté the minced garlic, sliced red chili, and green onion until fragrant.
4. Add the blanched mushrooms to the wok, then season with salt, chicken powder, and light soy sauce. Mix everything together. Then, add the scrambled eggs back in and stir well. Enjoy!