Ingredients
- 1/4 cup dried lily flowers, soaked (optional)
- 1/4 cup dried wood ear mushrooms, soaked and sliced (optional)
- 3 tbsp peanut oil or vegetable oil
- 4 large eggs, beaten with 1/4 tsp salt
- 2 garlic cloves, minced
- 2 scallions (white and light green parts), thinly sliced
- 1 medium carrot, cut into thin diamond slices
- 1 large Chinese or English cucumber, sliced into diamond shapes
- 1 tbsp light soy sauce (or tamari for gluten-free)
- 1/2 tsp chicken bouillon powder (or vegetarian alternative)
- 1 tsp toasted sesame oil
- Salt and pepper, to taste
Instructions
- Soak dried lily flowers and wood ear mushrooms in warm water for 20–30 minutes until tender. Drain and trim tough ends from lily flowers; slice mushrooms if large.
- Heat 1 tbsp oil in a wok or skillet over medium-high heat. Add beaten eggs and scramble until just set with some golden spots. Transfer to a plate.
- Add remaining oil to the wok. Sauté garlic and scallions until fragrant.
- Add lily flowers, mushrooms, and carrots. Stir-fry 2–3 minutes until carrots begin to soften.
- Add cucumber slices, soy sauce, and bouillon powder. Stir quickly to keep cucumbers crisp.
- Return scrambled eggs to the wok. Toss everything together until well combined.
- Turn off heat and drizzle with sesame oil before serving.
Notes
- Skip lily flowers and wood ear mushrooms for a simpler version.
- Use tamari instead of soy sauce for a gluten-free option.
- Extra veggies like bell peppers or zucchini can be added for variety.
- For more protein, add tofu or shrimp.
- Best served fresh, but can be refrigerated up to 2 days and reheated in a skillet.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main or Side Dish
- Method: Stir Fry
- Cuisine: Chinese
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 180
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 190mg
