Tomatoes were on special and I bought some, but they were absolutely bad tomatoes to my disappointment. They were sour and hard. I decided to stir-fry them. I didn’t have and Seafood to cook ‘Prawns Tomatoes & Egg Stir-fry’, so I added Black Fungus. My family enjoyed this dish very much.


4 Servings


2 to 3 Tomatoes *cut into chunky pieces
8 Dry Black Fungus Mushrooms
1 clove Garlic *finely chopped
1 tablespoon and extra Canola Oil
4 Eggs
Salt & White Pepper
2 tablespoons Sake (Rice Wine)
2 tablespoons Soy Sauce

  1. Soak Dried Black Fungus in cold/warm water until softened. Wash very well, drain and cut into small pieces.
  2. In a bowl, lightly beat Eggs and season with a pinch of Salt and White Pepper.
  3. Heat 1 tablespoon Oil in a frying pan over medium-high heat. When the pan is hot, cook the egg gently stirring until set but still soft. Move it onto a plate.
  4. Add extra Oil if required, cook Garlic, Tomatoes and Black Fungus. When Tomatoes started softening and juice is coming out, add Sake and Soy Sauce. Cook until the sauce is slightly thickened, return the egg and combine all.