Omelet with Tree Ears

Ingredients

• 4 to 5 pieces dried tree ears (see Glossary )
• 3 large or extra-large eggs
• ½ teaspoon salt
• 2 tablespoons peanut oil
• 1 teaspoon minced ginger
• 1 tablespoon minced scallion

Instructions

1. 1Wash the dried tree ears and put them in a small bowl. Pour enough boiling water over them to submerge completely, then let them soak for 20 minutes.
2. 2Drain and rinse the soaked mushrooms. Cut them into thin strips, removing any hard spots, to yield roughly 2 tablespoons.
3. 3Beat the eggs and salt in a small bowl until the mixture is highly foamy. Keep the bowl close to the stove.
4. 4Prepare a serving plate and set it nearby.
5. 5Place a wok over high heat. Once hot, pour in the peanut oil. Wait 10 seconds, then stir in the minced ginger and sliced tree ears. Cook the mixture for 20 seconds.
6. 6Add the minced scallion to the beaten eggs and whisk briefly. Pour the egg mixture into the hot wok.
7. 7Tilt the wok so the uncooked eggs flow outward to form a larger circle. Tilt it again in a different direction to spread the eggs evenly.
8. 8Push the cooked edges of the egg toward the center using a spatula. Tilt the wok once more to let any remaining liquid egg run onto the hot metal.
9. 9Cook for about 1 minute until the bottom is set but the center remains slightly wet. Carefully flip the omelet with the spatula and cook for 10 to 15 seconds more.
10. 10Slide the finished omelet out of the wok and onto your prepared plate.
11. 11Serve the omelet immediately while it is still hot.

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