Enoki Mushroom and Egg Stir-Fry (Golden Needle Mushroom Fry)

Looking for a new go-to for busy weeknights? You've found it! This enoki mushroom and egg stir-fry is about to become a staple in your meal rotation. Known in some circles as a golden needle mushroom fry, this dish combines delicate, slightly crisp enoki mushrooms with fluffy scrambled eggs in a savory, umami-rich sauce. It’s incredibly fast to make—we’re talking under 15 minutes from prep to plate—and delivers a restaurant-quality flavor that the whole family will love.

This simple yet elegant enoki mushroom recipe is celebrated for its wonderful texture. The long, thin mushrooms have a delightful bite that contrasts beautifully with the soft, pillowy eggs. It’s a satisfying, light, and healthy meal that proves you don't need a lot of time or complicated ingredients to create something truly delicious.

Why You'll Love This Recipe

• Incredibly Quick: This is the ultimate quick weeknight dinner, perfect for when you're short on time but still want a wholesome meal.
• Simple Ingredients: You only need a handful of common pantry staples to bring this dish to life.
• Unique & Delicious Texture: The combination of chewy enoki and soft eggs is a textural delight.
• Versatile: Easily customizable with other veggies or proteins. It's a great "clean out the fridge" kind of dish!

Ingredients

This recipe is all about simple, fresh components. Here’s what you’ll need:

• Enoki Mushrooms: 1 pack (about 7 oz / 200g), woody base trimmed
• Eggs: 3 large
• Garlic: 3 cloves, minced
• Scallions (Green Onions): 2, chopped, white and green parts separated
• Neutral Cooking Oil: 2 tablespoons (like avocado, canola, or grapeseed oil)

For the Stir-Fry Sauce:

• Light Soy Sauce: 2 tablespoons
• Oyster Sauce: 1 tablespoon (For a vegan version, use vegetarian stir-fry sauce)
• Sesame Oil: 1 teaspoon
• Sugar: ½ teaspoon (optional, to balance the saltiness)
• White Pepper: ¼ teaspoon

Step-by-Step Instructions

Before you start, remember the golden rule of stir-frying: prep everything first! This egg stir-fry comes together in a flash, so have your ingredients chopped and your sauce mixed and ready to go.

1. Prepare the Ingredients:

   • Trim about an inch off the woody, root-like base of the enoki mushrooms. Gently pull the mushroom strands apart into smaller clusters and give them a quick rinse under cold water. Pat them dry thoroughly with a paper towel.
   • In a small bowl, whisk the eggs until the yolks and whites are just combined.
   • In another small bowl, whisk together the soy sauce, oyster sauce, sesame oil, sugar (if using), and white pepper. Set aside.

2. Scramble the Eggs:

   • Heat 1 tablespoon of oil in a wok or large non-stick skillet over medium-high heat. Once shimmering, pour in the whisked eggs.
   • Let them set for about 10-15 seconds before gently pushing them around the pan to form soft curds. Cook until they are about 80% done—they should still be slightly moist.
   • Immediately transfer the scrambled eggs to a plate and set them aside.

3. Sauté the Aromatics:

   • Add the remaining 1 tablespoon of oil to the same wok. Add the minced garlic and the white parts of the scallions. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.

4. Cook the Enoki Mushrooms:

   • Add the prepared enoki mushrooms to the wok. Stir-fry for 1-2 minutes, tossing constantly, until they just start to wilt and soften. They cook very quickly!

5. Combine and Finish:

   • Return the scrambled eggs to the wok with the mushrooms. Pour the prepared sauce all over.
   • Gently toss everything together for another 30-60 seconds until the sauce has slightly thickened and beautifully coats the mushrooms and eggs.
   • Turn off the heat and stir in the green parts of the scallions. Serve immediately.

Tips for Success

• Dry Your Mushrooms: Wet mushrooms will steam instead of fry, leading to a watery dish. Make sure to pat them very dry after rinsing.
• Don't Overcook the Eggs: The key to a great texture is soft, fluffy eggs. Undercooking them slightly in the first step is perfect, as they will finish cooking when you add them back to the wok.
• High Heat is Your Friend: A hot wok ensures the ingredients fry quickly, preserving the crisp-tender texture of the mushrooms.
• Work Fast: This is not a dish to walk away from. Stay at the stove and keep things moving for the best results.

Variations and Add-Ins

This Asian mushroom dish is a fantastic base for creativity. Try these additions:

• Add Some Spice: Toss in a few dried red chilies with the garlic or drizzle with your favorite chili oil at the end.
• Boost the Veggies: Thinly sliced bell peppers, shredded carrots, or snow peas can be added with the mushrooms for more color and crunch.
• Add More Protein: For a heartier meal, add thinly sliced chicken, pork, or shrimp. Cook the protein first, set it aside, and add it back in with the eggs. For a vegetarian option, pressed tofu works wonderfully.
• A Touch of Ginger: Add a teaspoon of freshly grated ginger along with the garlic for another layer of warmth and flavor.

Serving Suggestions

This enoki mushroom and egg stir-fry is best served hot and fresh. It pairs perfectly with:

• A bowl of fluffy steamed jasmine or basmati rice.
• Your favorite noodles (like udon or ramen).
• As a side dish to a larger Asian-inspired meal. Try it alongside our [Internal Link: Simple Bok Choy Stir-Fry] or grilled fish.

Troubleshooting Common Issues

• My stir-fry is watery! This usually happens for two reasons: the mushrooms were too wet, or they were overcooked. Solution: Ensure mushrooms are completely dry before cooking, use high heat, and stir-fry them for only 1-2 minutes until they just begin to wilt.
• The eggs are firm and rubbery. You likely overcooked them. Solution: Cook the eggs until they are just set but still look a little wet. They will absorb the sauce and finish cooking when returned to the wok, keeping them tender.

We hope you love this quick and delicious golden needle mushroom fry! It’s a testament to how simple ingredients can create an incredibly satisfying meal.

Have you tried making this recipe? Did you add your own twist? Let us know in the comments below—we’d love to hear how it turned out