蒜香蠔油鹹蛋金針菇炒

Name: 蒜香蠔油鹹蛋金針菇炒
Cook time: 5 min
Total time: 5 min
Ingredients: 鹹蛋 30 g (≈ 1 顆); 金針菇 100 g (≈ ½ 包); 蒜 1 瓣; 薑 1 片; 蔥 1 根; 醬油 ⅓ 湯匙; 蠔油 ¼ 湯匙; 香油 ⅓ 茶匙; 橄欖油 ⅓ 湯匙; 水 2⅔ 湯匙

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Heat olive oil in pan, sauté garlic, ginger, scallion to release aroma, add enoki and water to steam briefly, fold in chopped salty egg coated with soy and oyster sauce, stir until combined, finish by drizzling sesame oil for a light nutty aroma.