Stir-Fries
Steamed Egg with Sautéed Tender Mushrooms
Steamed egg with sautéed tender mushrooms is a creative home-style dish that combines the silky texture of steamed eggs with the umami richness of fresh mushrooms. The eggs are steamed first, then quickly stir-fried – resulting in a thicker, more tender texture than regular scrambled eggs. The mushrooms release their natural savouriness in the wok, infusing every bite. Simple yet surprising, this dish is perfect for the elderly, children, and those seeking a light, wholesome meal.
Main Ingredients
- Eggs 3 pcs
- Tender mushrooms (white beech, crab, or button mushrooms) 150g
- Spring onion (chopped) 1 stalk
- Garlic (sliced) 2 cloves
- Light soy sauce 1 tbsp (approx. 15ml)
- Oyster sauce ½ tbsp (approx. 8ml)
- Salt to taste
- Cooking oil as needed
- White pepper powder a pinch
Steps
Trim and clean the mushrooms, slice or cut into small pieces. Beat the eggs in a bowl with a pinch of salt and a few drops of cooking wine.
Lightly grease a shallow dish or heatproof bowl with oil. Pour in the beaten eggs. Steam over medium-high heat for about 8-10 minutes until fully set. Let cool slightly, then cut into approx. 2-3cm chunks with a spoon or knife. (Steamed eggs have a thicker, silkier texture and hold their shape better when stir-fried.)
Heat oil in a wok, add garlic and sauté until fragrant. Add the mushrooms and stir-fry over medium-high heat for 2-3 minutes until softened, slightly golden, and aromatic.
Gently add the steamed egg chunks to the wok. Season with light soy sauce, oyster sauce (if using), salt, and white pepper. Toss gently to coat evenly, garnish with spring onion, and serve immediately.
TCM Notes
High-quality protein & lecithin (core benefit of eggs): Eggs provide complete protein and lecithin, supporting brain health and memory. Immunity support & amino acids (core benefit of mushrooms): Mushrooms are rich in amino acids, dietary fibre, and polysaccharides that help boost immunity and regulate gut function. Light and easy to digest: Steaming and quick sautéing preserve natural flavours with minimal oil and salt – suitable for those with weak digestion or post-illness recovery.
Suitable for：Those with poor appetite or indigestion Children, teenagers, and elderly needing protein supplementation Those on a light, low-fat diet Those recovering from illness or surgery General population for daily meals
Not suitable for：Those with acute gout flare-ups (Use with caution): Mushrooms contain moderate purines – limit or avoid during acute attacks. Those allergic to mushrooms or eggs (Avoid) – may cause rashes or itching. Those with severe kidney dysfunction (Under medical supervision): Protein intake may need to be controlled.
