Lily Bulb and Wood Ear Scrambled Egg 百合根とキクラゲの卵炒め

I made this dish to use up some left over lily bulb and fresh wood ear mushrooms I had. I did not follow any recipe but wood ear and eggs is a common combination in Japanese Chinese dishes. I just added the lily bulb.  This turned out to be a quite good combination. Wood ear does not have much flavor but has a nice crunchy texture. Lily bulb has nice sweetness and softer texture.

Ingredients (two small servings)
2 eggs, beaten
Wood ear mushroom, cut into bite size (I used fresh), amount arbitrary
lily bulb, separated and blanched, amount arbitrary
Vegetable (or light olive) oil and dark sesame oil
Salt and pepper

Directions:
Add the oil with a splash of dark sesame oil in a non-stick frying pan on medium heat
Add the wood ear and lily bulb, stir for 1 minute
Add the egg and mix
Season it with salt and pepper

This is a simple quick dish and perfect if you have wood ear mushroom and lily bulb (which may not be usual items one may have often).