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Stir-Fried Mushrooms and Eggs with Ankake Sauce

Name: Stir-Fried Mushrooms and Eggs with Ankake Sauce
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: ½ package shimeji mushrooms (1.7 oz, 50 g; or use other types of mushrooms); 2 caps shiitake mushrooms (or use other types of mushrooms); 2 green onions/scallions; 3 large eggs (50 g each w/o shell) (use vegetables or tofu for vegan; see the blog post for more substitution suggestions); 1 Tbsp toasted sesame oil (for cooking the mushrooms); 2 Tbsp neutral oil (for cooking the eggs; skip if you don’t use eggs); For the Ankake Sauce:; ½ cup chicken stock/broth (use vegetable stock for vegan/vegetarian); 1 Tbsp soy sauce (use gluten-free soy sauce for GF); 1 tsp rice vinegar (unseasoned) (rice vinegar is milder than other types of vinegar; if you substitute a different type, adjust the amount); ½ Tbsp sugar; ½ tsp doubanjiang (spicy chili bean paste) (optional; for a mildversion, get a Taiwanese brandnon-spicydoubanjiang; you can also useagluten-freeversion); ½ Tbsp potato starch or cornstarch

Prep Time

Cook Time

10m

Total Time

15m

This stir-fried mushroom and egg dish is cooked with a delicious Ankake sauce. With shimeji mushrooms, shiitake mushrooms, green onions, and eggs all stir-fried together, and a flavorful sauce made with chicken stock, soy sauce, rice vinegar, and Doubanjiang, this is a tasty and satisfying meal.

Egg

Mushroom

justonecookbook.com

Recipe Options

Ingredients

Servings: 2

Scale:

Scale

0.25

0.5

½ package shimeji mushrooms (1.7 oz, 50 g; or use other types of mushrooms)

2 caps shiitake mushrooms (or use other types of mushrooms)

2 green onions/scallions

3 large eggs (50 g each w/o shell) (use vegetables or tofu for vegan; see the blog post for more substitution suggestions)

1 Tbsp toasted sesame oil (for cooking the mushrooms)

2 Tbsp neutral oil (for cooking the eggs; skip if you don’t use eggs)

½ cup chicken stock/broth (use vegetable stock for vegan/vegetarian)

1 Tbsp soy sauce (use gluten-free soy sauce for GF)

1 tsp rice vinegar (unseasoned) (rice vinegar is milder than other types of vinegar; if you substitute a different type, adjust the amount)

½ tsp doubanjiang (spicy chili bean paste) (optional; for a mildversion, get a Taiwanese brandnon-spicydoubanjiang; you can also useagluten-freeversion)

½ Tbsp potato starch or cornstarch

Stir-Fried Mushrooms and Eggs with Ankake Sauce

Ingredients

For The Ankake Sauce

Steps

Nutrition Facts

Stir-Fried Mushrooms and Eggs with Ankake Sauce

Ingredients

For The Ankake Sauce

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts