Ingredients
150 g water-soaked white fungus (about 5 oz), 150 g shelled shrimp (about 5 oz), 4 eggs.
Seasonings
Salt, MSG, and soy sauce to taste, plus 5 tablespoons of oil.
Instructions
1. Crack the egg into a bowl and beat until smooth; rinse the shrimp, pat dry, and season with a pinch of salt and MSG; trim the tough stem from the white fungus, remove any impurities, soak in water to rehydrate, then rinse and cut into thin slices.
2. Heat oil in a wok over high heat, add the shrimp and white fungus, season with a pinch of salt, soy sauce, and MSG, then pour in the beaten eggs and stir-fry until the eggs are fully cooked, then transfer to a plate.