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06 March 2013,23:31 by

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Serves :

Preparation Time :
15 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Soak the mushrooms in hot water for 30 minutes. Drain, and cut each one into eight tiny wedge-shaped pieces.
  • Beat the eggs well with the salt, pepper, arrowroot and stock so you have a well-blended, smooth mixture.
  • Chop and mash the bean curd.
  • Heat half the oil in a wok or large frying pan over medium heat. Pour in the egg mixture, and stir it with a wooden spoon until it is thick, about 5 minutes. Take the pan from the heat.
  • Heat the remaining oil in a small saucepan over high heat. Add the garlic and mushrooms and stir-fry 1 minute. Add the peas, and cook for a further 30 seconds. 
  • Add the bean curd and sesame oil, and stir 2 minutes. Take the pan from the heat.
  • Tip the contents of the pan into the egg, mix well, and mix in the wine or sherry.
  • Note: This will be quite liquid and should be served poured over rice.


  • 4 Chinese dried mushrooms
  • 5 eggs
  • Pinch of sea salt
  • Freshly ground black pepper
  • 1 tablespoon arrowroot
  • 150 ml vegetable stock
  • 250 grams bean curd
  • 4 tablespoons Cooking oil
  • 1 garlic clove, crushed
  • 100 grams cooked green peas
  • 1½ tablespoons Sesame oil
  • 2 tablespoons Chinese rice wine or dry sherry

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