Saturday, August 16, 2008

Stir-fried Dragon Flower With Salted Egg

Stir-fried Dragon Flower With Salted Egg


  • 6 fresh mushrooms
  • 2 fresh dragon flower
  • 2 salted egg sliced fine
  • 5 eggs
  • 1 teaspoon salt
  • freshly ground black pepper, to taste
  • 1/4 cup peeled and chopped pickles red dragon
  • 2 green onions, chopped
  • 3 tablespoons canola, corn, or peanut oil
  • Extra soy sauce or salt, to taste
  • 1 tablespoon light soy sauce
  • Freshly ground black or white pepper to taste, optional


Move the saucepan to another burner and keep warm on low heat while preparing the egg .
Wipe the mushrooms with a damp cloth and slice. Rinse the fresh dragon flower and sliced it. Same as the pickles ,just be sure to drain them thoroughly.

Lightly beat the eggs with the salt, freshly ground black pepper .
Heat the oil in a wok or frying pan over medium heat. When the oil is hot, add pickles, dragon flower.

Stir-fry for 2 minutes, then remove from the pan. Add 1 tablespoon oil, and stir-fry the mushrooms until they are browned. Remove from the pan.
Add the cooked, onion and mushrooms to the egg, along with the dragon flower and pickles.
Add 2 tablespoons oil to the pan. When the oil is hot, stir fry the salted egg and add the egg mixture. Cook until golden brown, then turn over and cook the other side. Serve hot with the sauce poured over top.

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