Stir-fried Mushroom, Seaweed, and Egg

• 1 bag Shimeji mushrooms
• 1 bag Enoki mushrooms
• 100 grams Wakame seaweed
• 1 Egg
• 1 1/2 tbsp Oyster sauce
• 1 tbsp Sake
• 1/2 tbsp Mirin
• 1 Vegetable oil

1. Cut off the roots of the shimeji and enoki mushrooms and shred.
2. Roughly cut the seaweed into 3-4 cm lengths.
3. Heat oil in a pan, pour in the beaten egg, stir fry lightly, then take it out.
4. Put the ingredients from Step 1 into the pan and stir fry over medium heat.
5. When the mushrooms soften, add sake, mirin and oyster sauce one by one.
6. Put the egg back into the frying pan, toss, and turn off the heat.
7. Transfer to a serving dish.

mushrooms, enoki mushrooms, egg, oyster sauce, sake, mirin, vegetable oil

Taken from cookpad.com/us/recipes/156051-stir-fried-mushroom-seaweed-and-egg (may not work)