Foryoueats: Stir-Fried Mushrooms and Eggs with Ankake Sauce

Name: Foryoueats: Stir-Fried Mushrooms and Eggs with Ankake Sauce
Total time: 15 min
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

foryoueats.com

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...

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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