This dish was originally s simple stir-fry dish. I used to just stir-fry Snow Fungus and Eggs. One day I added Chicken Stock to it and thickened it with Potato Starch. I liked the result very much, and I made it into a rice bowl dish, as I always eat it with rice. This dish is very filling.
4g Dried Snow Fungus
1 small clove Garlic *finely chopped, can be replaced with Ginger
1 thick Spring Onion *thickly sliced diagonally
1 Egg *lightly whisked
Salt & White Pepper
1 teaspoon Rice Vinegar
Oil for cooking
1 serving Freshly Cooked Rice
1/2 cup Chicken Stock *OR 1/2 cup Water & 1/2 teaspoon Asian Chicken Bouillon Powder
1/2 teaspoon Salt *OR as required
White Pepper as required
A few drops Sesame Oil
1/2 teaspoon Soy Sauce
1 teaspoon Potato Starch
- Soak Dried Snow Fungus in cold/warm water until softened. Wash very well and drain. Remove the hard bottom bits if required, and tear into small pieces.
- In a small bowl, combine all the Sauce ingredients except Potato Starch. Taste the sauce and alter the amount of Salt depending on the saltiness of the stock. You need to season the sauce strongly. Once it is seasoned, add Potato Starch and mix well.
- Lightly season Egg with Salt & White Pepper. Heat about 1/2 tablespoon Oil in a frying pan over medium heat, cooked Egg softly and transfer to a plate.
- Add an extra small amount of Oil to the pan, cook Garlic, Spring Onion and Snow Fungus. When Spring Onion is cooked, stir the sauce and add it to the pan. Stir until the sauce thickens, return the Egg, sprinkle with Vinegar, and mix to combine.
- Half fill a bowl with Freshly Cooked Rice and cover it with the mixture.