-
1
Place the dried bean curd in a bowl, and cover with boiling water.
-
2
In a smaller bowl, place the shredded black fungus and dried black mushrooms, and cover with boiling water.
-
3
Allow the bean curd, black fungus, and dried black mushrooms to soak until rehydrated, about 20 minutes.
-
4
Place 3 1/4 cups of water with rice in a saucepan.
-
5
Bring to a boil over high heat, and let it boil hard for one minute.
-
6
Cover with a lid, and turn heat to low.
-
7
Cook on low for 5 minutes, then remove from heat (without lifting the lid).
-
8
Let sit, covered, while you prepare the rest of the meal, or about 20 minutes.
-
9
Do not at any time lift the lid.
-
10
In a non-stick skillet, melt butter over medium-high heat.
-
11
Scramble eggs to the dry instead of the creamy point.
-
12
Dump them into a bowl, and continue to chop them into bits with the edge of a wooden spoon.
-
13
You don't have to pulverize them, go for pieces about the size of your thumbnail.
-
14
In one bowl, combine carrot, onion, garlic, and ginger.
-
15
In another bowl, green onions and frozen peas.
-
16
Now drain all the water off the bean curd, fungus and mushrooms.
-
17
The bean curd might need some tough bits removed, and the remainder cut into quarter-inch rings.
-
18
The mushrooms only need slicing and the fungus is pre-sliced so no worries there.
-
19
Combine bean curd and mushrooms in a third bowl.
-
20
Heat wok over high heat; let the metal get smoking hot, about one minute.
-
21
Add three tablespoons of vegetable oil.
-
22
Wait about 30 seconds, and tip in the bowl of carrot, onion, garlic, and ginger.
-
23
Cook, stirring frequently.
-
24
The garlic's going to brown first because it has the highest sugar content, so keep an eye on it, and turn the flame down if necessary.
-
25
Tip in the bean curd, shredded fungus, and mushrooms, and cook and stir for one minute.
-
26
Now look to see that your flame is set to maximum, and tip in the spring onion and the frozen peas.
-
27
You don't need to cook them, just threaten them.
-
28
Keep them moving, and mix in the rice.
-
29
Stir in the eggs, and then season with generous, generous amounts of tamari and sesame oil, and a few twists of fresh black pepper.
