Stir-Fry with Eggs, Broccoli, Tomatoes, and Wood Ear Mushrooms
Ingredients:
1 cup dried wood ear mushrooms
2 eggs
1/2 cucumber, sliced
2 green onions, chopped
Salt and white pepper powder, to taste
Canola oil for cooking
1 head of broccoli, cut into florets
2 tomatoes, chopped
Instructions
Prepare the wood ear mushrooms:

Soak the dried wood ear mushrooms in warm water for 20–30 minutes until they soften. Once rehydrated, drain and slice them into smaller pieces.
Cook the eggs:

Heat a small amount of canola oil in a large skillet or wok over medium heat. Crack the eggs into the skillet and scramble them until just set. Remove the eggs from the skillet and set aside.
Sauté the vegetables:

In the same skillet, add a little more canola oil and heat over medium-high heat. Add the broccoli florets and stir-fry for 3–4 minutes until they begin to soften. Add the sliced cucumber, green onions, and rehydrated wood ear mushrooms. Continue to stir-fry for another 2–3 minutes.
Add the tomatoes:

Add the chopped tomatoes to the skillet and stir-fry for another 2 minutes, just until they soften and release some juice.
Season and combine:

Season the stir-fry with salt and white pepper powder to taste. Add the scrambled eggs back into the skillet and toss everything together. Stir-fry for an additional 1–2 minutes to combine all the flavors.
Serve:

Serve the stir-fry hot as a side dish or main course.
Enjoy this healthy, vibrant stir-fry packed with flavor and nutrients!