Chinese Cabbage with Egg

I made this soup for lunch with leftover Chinese cabbage. Recipe by Rachis

★Thank you for 10,000 reviews★ Stir-fry the cabbage and thicken the juices with Chinese broth for a rich flavor! The fluffy eggs and sesame oil give it a fragrant and gentle taste.About this recipeWhen I was a child, my cabbage-loving mother often made stir-fried cabbage and scrambled eggs with salt and pepper, so I got a bit tired of it. Then, I tried making it with Chinese flavors, and it turned out delicious! Plus, thickening it prevents the cabbage from releasing too much water.

My mother used to prepare this for me often, but I realized recently that it's a strange dish for some, so I decided to upload this recipe. Looking back now, I think the dish may be for the elderly...★Adjust the amount of condiments to your preference. Recipe by Reontei

Whenever I serve this as the salad in a meal, my family eats a lot of it. It's very easy and quick, so I make it quite often.The key is to add the sesame oil in first, and mix well. This prevents the salad from becoming too watery since the oil coats the cabbage. For 3 servings. Recipe by taesmile

Chinese cabbage roll

This was one of my mother's regular dishes. Since there was a tofu shop right next to the electrical shop my father and mother ran, she often made this dish. Or rather, she made it all the time. She was busy so this must have been an easy option. I added some katakuriko to thicken the sauce.If serving small children, cut the ingredients into small pieces. The seasoning is sweet and savoury. Reduce the amount of soy sauce, mirin, and sugar for a more lightly seasoned dish. Recipe by miyuki12

The perfect dish for a simple healthy day!! %%-

This was usually cooked by my Beloved Mother for family dinner.

My main objective is to just use up a lot of Chinese cabbage. It's good because it's flavored with the stew roux that everyone loves!When heating leftovers the next day, it depends on how much is left, but try adding more chopped Chinese cabbage. If half the stew is left over, 2 to 3 leaves should be enough.Even if you add onions you won't really notice they're in there, so you might as well not bother.So much Chinese cabbage can be added that you might be surprised, but it all blends in very well. Add the cores first, then the green leaf tips last.You can even use up wilted, sad-looking Chinese cabbage. Recipe by Shijimi24

Toyohira Health Center, City of Sapporo Volunteer Translators: Students in the Translation & Interpretation Seminar, Sapporo University

My family had requested both Chinese chives with eggs and meat with tofu, so I combined both.You could also use 150 ml of water + 1/2 teaspoon of instant dashi granules.Draining the tofu on paper towels for 10 minutes prevents the flavor from thinning out, plus allows the flavors to permeate the tofu more efficiently. Recipe by Komomomomo

Everyone in my family kept telling me that adding egg into miso soup with Chinese cabbage is really good, and when I tried it out, it had such a mild flavor that I had to upload the recipe.During the cold seasons, adding grated ginger with the miso will warm you up and tastes really good. Recipe by Dorayuuku

Refreshing and nourishing cabbage soup with scallops and goji berries appetizing with rice for the whole family.

#rainbowweek3 #White This is one of my favorite recipe cooked by my Mom and an incredibly flavorful low-carb side dish that’s easy to make from a handful of ingredients having your kitchen.It has a delicious flavor when added eggs in the last steps which brings it more tasty. It could even work as a main course meal if you want to serve it over rice, roti, paratha or with noodles or something.Point to be noted that if you’re on a low-carb/keto diet, this could quite easily become a staple since it’s just that yummy. Let's cook. 😊🍴

Back then the school cafeteria would serve this in large aluminum cups.We wouldn't eat it if it was just the vegetables, but with the egg it's delicious.Finely chopping up the vegetables helps them to cook better. This is also delicious with just cabbage.Our microwave is 500 W. Adjust the time accordingly. Recipe by doiko

I made this because I thought Chinese cabbage would be more delicious than broccoli.Because a lot of moisture will come out of the Chinese cabbage, I recommend not adding too much water! Recipe by Pekopoyo

Having vegetables in your menu will make your day full of energy. Try this easy recipe!

I wanted to use up a bit of the huge shipment of Chinese cabbage that I was gifted.At first I was using it in stew, then I made mapo-style Chinese cabbage, and then I decided on something similar to okonomiyaki!It's better to use fresh cabbage in the omelette, rather than stir-frying it beforehand. This will give you a crunchier texture.Originally I thought that it would be better to stir-fry the cabbage first to prevent any excess moisture, but actually it had the opposite effect and I ended up with a messy omelette. Recipe by Shijimi24

This is a standard Chinese home cooking recipe that I make all the time.My 2 year old son eats the cucumber only, and my 1 year old son eats the egg only. Just like nikujaga (Japanese meat and potatoes) in Japan, every family in China has a slightly different recipe for this. This one has a north-east China flavor.If you don't have any Sichuan pepper, you can substitute black pepper. But Sichuan pepper eggs are so delicious!Slice the cucumber thickly. Put a timer set to 1 minute as soon as you put the cucumber in the pan. The cucumbers taste better if they retain their crispy texture, so don't cook them for longer than a minute. For 1 plateful. Recipe by Beru

I usually coat the patties from Step 2 with breading and fry them, but this time I simmered them with hashed beef roux and made cabbage rolls.If you add mayonnaise to the patties, they'll puff up and become extra juicy and tender. For 2 servings. Recipe by Fururan

I made this soup with spring cabbage, which is difficult to use up.You can use tubed ginger instead of grating it. In that case, use about 1.5 teaspoons should.Stir-fry the cabbage really well to bring out its sweetness.I recommend using Chinese cabbage in the winter. Recipe by Otometeo

I always make this when Chinese cabbage is in season.Adjust the amount of sugar to tastes.I recommend sprinkling a pinch of shichimi spice.Adding carrots and other vegetables will give it a nice color (I simmered it with some carrot skins). Recipe by Manmarumauchan

My mother taught me this, and since then, this is the recipe I have been making in winter.Add the oil from the canned tuna, as it will add extra flavor to this dish.When you cook the Chinese cabbage, be careful not to burn it before the water seeps out from the cabbage!! Recipe by gabibi

I wanted to eat sandwiches with only vegetables! So I sandwiched heaps of seasonal Chinese cabbage and scallions, and it actually tasted quite nice.Rub salt into the Chinese cabbage and squeeze out the water, and hopefully the bread won't get soaked!? The other way to avoid the bread getting wet is to spread some margarine Until step 2, you could prepare the day before! Didn't get watery at all. For 1 serving. Recipe by John Lee Cooker

I uploaded a dish that I prepare often during cold winter months.You don't have to use the ginger, but if you add it, it really brings out the flavors. Recipe by taka1129

My daughter loves user "Dorayuuku's" "Egg & Chinese Cabbage Miso Soup". I always use dashi stock granules, but when I ran out, I used kombu tea, bonito flakes, and aburaage. My daughter loved it, so I uploaded this recipe. "Dorayuuku," thanks for the wonderful recipe.If you add kombu tea at the beginning, it gets too bubbly, so add it later. You can use less miso (to reduce salt) and it will still taste delicious because of the umami in the aburaage, kombu tea, and bonito flakes. Of course, you'll also get a lot of nutrition from the bonito flakes. Recipe by miyuki12

My husband requested this.If you have any left over, you can enjoy it with pasta or in a doria (rice gratin). Recipe by Kokonyan mama

MY VERSIONQUICK AND EASYDELICIOUS FRIED RICELOVING IT

I just figured that it couldn't hurt to have some healthy rolled Chinese cabbage!If you're worried about them staying closed, hold them closed with a toothpick. Recipe by Silvy1978