Tomato White Mushroom

Overview

A quick stir-fry that goes very well with rice.

Soak the fungus in advance, cut the white jade mushroom into sections, and cut the tomato into small pieces.
Beat the eggs and set aside, cut off the green onions, and dice the green onions and garlic.
Boil water in a pot, add white jade mushrooms, blanch the fungus and remove.
Heat the oil in a pan, pour in the egg liquid, stir-fry until it is set and spread out.
Leave oil in the pot, add onion and garlic until fragrant.
Pour in the tomatoes and sauté over low heat to release the tomato juice.
Pour in the blanched white jade mushrooms and fungus.
Add oyster sauce, salt, sugar and pepper to taste.
Pour in eggs and green onions.
Stir fry evenly.
Remove from pan and plate.