Osmanthus Scrambled Eggs (桂花炒蛋)

Ingredients: 

• ½ red onion (thinly sliced)
• ½ red chilli (deseeded and cut into thin long strips)
• 1 small carrot (finely julienned) 
• 1 handful of wood ears fungus, soaked, washed and thinly sliced)
• ½ cup of fresh crab meat OR replaced by 6 pcs imitation crabsticks (tear into stripes) 
• Mung bean vermicelli (soaked, about 1/3 cup, cut into about 2 inches
• 2 sprigs of spring onion, thinly sliced lengthwise
• 2 beaten eggs
• 1 cup homemade chicken stock 
• About ½ tsp salt 
• 1 tsp chicken powder 
• A dash of pepper to taste 

Method: 

1. Heat wok on high heat and put in 3 Tbsp oil. 
2. Put in onions, stir for 10 seconds
3. Then add sliced chilli and fry for another 5 seconds.
4. Then add carrots, wood ear fungus and crab meat/crabsticks. Stir fry for 15 seconds. 
5. Add in chicken stock and bring to a boil. Season with salt and pepper. Taste it and adjust.
6. Add in vermicelli and let it absorb the chicken stock until 1/3 of original liquid is still visible.
7. Add in eggs and spring onions and toss everything until it dries up. 

Note: 

• The timing of when you put in the eggs is crucial. The end product should taste moist, but look dry.
• You can replace homemade chicken stock with store-bought chicken stock or water but need to adjust seasonings to taste.