Stir Fried Eggs with Mushrooms

3 dried black Chinese mushrooms
2 tablespoons peanut oil
1/2 cup sliced scallions (with tops)
1 teaspoon finely chopped ginger root
1/2 cup sliced oyster mushrooms
6 eggs, beaten
2 tablespoons sake (rice wine)
1 tablespoon soy sauce
Sesame oil

Cover black mushrooms with warm water; let stand 20 minutes. Drain and rinse. Remove and discard stems from mushrooms. Cut mushrooms into thin strips; reserve.

Heat peanut oil in 10-inch skillet or wok until hot. Cook onions and gingerroot until tender; stir in reserved black mushrooms and oyster mushrooms. Mix eggs, wine and soy sauce; pour into skillet. As mixture begins to set at bottom and sides, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook until eggs are thickened throughout but still moist, 3 to 5 minutes. Sprinkle with sesame oil; serve immediately.

Yields 4 servings.