Made with just a few simple ingredients, Stir-Fried Mushrooms and Eggs with Ankake Sauce is ready in 10 minutes! This easy stir-fry comes with a delicious sauce that’s savory, tangy, and sweet. Serve it as a side dish or vegetarian main dish for a busy weekday meal.
We can never have enough quick and easy, weeknight-friendly recipes in the back pocket. Agree? They save us from spending extra money from take-out or nutritionally lacking popcorn dinner. That’s why you need today’s recipe—Stir-Fried Mushrooms and Eggs With Ankake Sauce (きのこと卵の甘酢あんかけ).
This simple, healthy, and surprisingly versatile stir-fry dish has been a lifesaver on my busiest days. I’ve served it as a side for family dinner or as a main dish for our quick work lunch. The savory, tangy, and sweet sauce brings the whole dish together and the thick gravy keeps the food nice and warm.
Table of Contents
Make This Recipe When…
As this Stir-Fried Mushrooms and Eggs recipe comes together so ridiculously fast, you’ll find it a perfect dish to make on these occasions:
- You are short on time.
- You only have two to three ingredients in the fridge (see more below).
- You need one more dish to give a variety of foods to the table.
- You need a comforting dish.
- You want a quick healthy lunch.
How to Make Stir-Fried Mushrooms and Eggs
Ingredients You’ll Need
- Mushrooms – I used shimeji mushrooms and shiitake mushrooms; you can use other kinds of mushrooms.
- Green Onions/Scallions
- Ankake Sauce: Chicken stock, soy sauce, rice vinegar, sugar, doubanjiang (optional to make it a bit spicy), potato starch (or cornstarch), white pepper powder
- Cooking oils – neutral-flavored oil and sesame oil
- Mushrooms and eggs – I love this combination so please give it a try. However, you can definitely use other pairings as suggested here. I recommend keeping it simple with 2-3 ingredients. Ankake sauce provides the main flavor for the dish.
- Mushrooms and tofu
- Napa cabbage and pork
- Fried tofu (atsuage) and eggs
- Bean sprout and garlic chives
- Chicken stock – Use vegetable stock for vegan/vegetarian.
- Rice vinegar – If you have to substitute it with another type of vinegar, use less since rice vinegar is mild compared to others.
- Doubanjiang (spicy chili bean sauce) – The chili bean sauce lends a subtle spicy and salty kick, but it is optional. If you don’t have it in the fridge, skip it and add salt instead.
Overview: Cooking Steps
- Stir-fry the mushrooms in the wok (or frying pan). Once they are cooked, transfer them to a dish.
- Cook the eggs until fluffy.
- Put the mushrooms back into the wok to combine. Transfer them to a serving dish.
- Cook the Ankake Sauce until it has thickened.
- Pour the sauce over the stir-fried mushrooms and eggs.
Making the Stir-Fry Sauce
This recipe is considered a Japanese-Chinese dish, known as chuka ryori (中華料理). The stir-fry dishes often feature sweet and vinegary gravy called amazu-an (甘酢あん), typically made with 3 ingredients— soy sauce, sugar, and vinegar—plus potato starch (cornstarch).
The sauce is sometimes called chuka-an (中華あん) or simply An (あん). Ankake is loosely translated to ‘dishes covered in a thick starchy sauce.’
Instead of cornstarch used in Chinese dishes, we use potato starch to achieve a thick, gravy-like consistency. Sometimes the sauce is diluted with chicken stock like in this particular recipe. This gravy sauce not only gives delicious flavors but it keeps the stir-fry nice and warm!
3 Important Cooking Tips
- Get all the ingredients ready. A successful stir-fry relies on speed and timing. So have your eggs lightly beaten, all the ingredients cut, and the seasonings ready to go.
- Mix all the ingredients for the sauce ahead of time. There is no time to measure the ingredients when you’re making the sauce. Pre-measure everything ahead of time and mix one last time right before adding the mixture to the wok so there is no starch left on the bottom of the mixing bowl.
- Gently cook the eggs with a good amount of oil. You will need a decent amount of oil to cook the fluffy eggs. Hot oil helps to distribute heat and prevent the eggs from sticking to the pan. When you pour in the beaten eggs, be careful not to move them around too much. Let the eggs set for a few seconds until you see them float to the top of the oil. Then gently swirl the loosely set egg around to continue cooking the rest. Keep the curds nice and big, and don’t over scramble them into small pieces. Remove from the wok immediately when the eggs are almost set but still soft.
My Favorite Woks from MTC Kitchen
I’ve partnered with MTC Kitchen to introduce quality kitchen tools for your everyday Japanese cooking. You will get 10% off with a coupon code JOC10 for your purchase.
I’ve been loving a smaller 8.7″ wok that I got from MTC Kitchen. It’s a perfect wok to make a side dish or lunch for two. Summit’s Beijing Wok is lightweight with a beautiful hammered design and its heat conductivity does not require high heat, which is ideal for home cooking. It comes with a food-grade coating for easy initial use. The coating will start to come off as you use the wok more, but by then, the wok should have built up a nonstick patina naturally so don’t worry when the coating looks peeled off.
- Summit Iron Hammered Beijing Wok Pan 8.7″ dia x 5.5″ ht (82742) (the one I used in this recipe)
- Summit Iron Hammered Beijing Wok Pan 9.4″ dia x 5.7″ ht (82743)
- Summit Iron Hammered Beijing Wok Pan 10.6″ dia x 4.9″ ht (82744)
Other Quick and Easy Stir-Fry Dishes
- Stir-Fried Tomatoes and Eggs
- Twice-Cooked Pork
- Tenshinhan (Crab Omelette Over Rice)
- Stir-Fried Vegetables
Stir-Fried Mushrooms and Eggs with Ankake Sauce
- ½ package shimeji mushrooms (1.7 oz, 50 g; or use other types of mushrooms)
- 2 caps shiitake mushrooms (or use other types of mushrooms)
- 2 green onions/scallions
- 3 large eggs (50 g each w/o shell) (use vegetables or tofu for vegan; see the blog post for more substitution suggestions)
- 1 Tbsp toasted sesame oil (for cooking the mushrooms)
- 2 Tbsp neutral oil (for cooking the eggs; skip if you don’t use eggs)
For the Ankake Sauce
- ½ cup chicken stock/broth (use vegetable stock for vegan/vegetarian)
- 1 Tbsp soy sauce (use gluten-free soy sauce for GF)
- 1 tsp rice vinegar (unseasoned) (rice vinegar is milder than other types of vinegar; if you substitute a different type, adjust the amount)
- ½ Tbsp sugar
- ½ tsp doubanjiang (spicy chili bean paste) (optional; for a mild version, get a Taiwanese brand non-spicy doubanjiang; you can also use a gluten-free version)
- ½ Tbsp potato starch or cornstarch
- Gather all the ingredients.
To Prepare the Ingredients
- Trim off and discard the bottom of ½ package shimeji mushrooms. Separate the mushrooms into small clusters. Next, remove the stems from 2 caps shiitake mushrooms and cut the caps into thin slices.
- Cut and separate the green and white parts of 2 green onions/scallions. Thinly slice each part and set them aside separately.
- In a small bowl, combine all the ankake sauce ingredients: ½ cup chicken stock/broth, 1 Tbsp soy sauce, 1 tsp rice vinegar (unseasoned), ½ Tbsp sugar, ½ tsp doubanjiang (spicy chili bean paste), and ½ Tbsp potato starch or cornstarch. Whisk them all together and set aside.
- Crack 3 large eggs (50 g each w/o shell) into a small bowl and beat them with a whisk.
- Heat a wok or a large frying pan on medium heat. Once it’s hot, add 1 Tbsp toasted sesame oil and swirl it around to coat the cooking surface of the wok.
- Add the white parts of the green onions and the mushrooms and stir to coat with the oil.
- Once the mushrooms are wilted and have nice char marks, transfer them to a tray or plate.
- Heat the wok again on medium-high heat. Once it’s hot, add 2 Tbsp neutral oil and swirl it around to make sure it coats the cooking surface of the wok.
- Once the smoke starts to appear from the edge of the wok, add the beaten eggs. With a blunt-end wooden spatula, swirl the loosely set egg around the pan to continue cooking the rest of the egg. Tip: Keep the curds nice and big so the eggs stay fluffy.
- When the bottom of the egg is set but the top is not yet fully cooked, add the mushrooms back to the wok.
- Quickly toss everything together and transfer to a serving plate or individual plates. Tip: For the best texture, remove the dish from the pan when the eggs are almost set but still soft.
To Make the Sauce and Serve
- Whisk the sauce mixture one last time, making sure the starch is not settled on the bottom of the bowl. Add the mixture to the same wok over medium heat. Stir and bring the sauce to a simmer.
- Stir gently as the sauce thickens. It’s done when you can draw a line through the sauce on the bottom of the pot.
- Add the green part of the green onions to the sauce and stir quickly. Turn off the heat and drizzle the sauce over the stir-fried mushrooms and eggs. Serve immediately.
- You can keep the leftovers in an airtight container and keep them for 3 days in the refrigerator or for up to a month in the freezer.