Authentic home cooking from Japan, with US measurements. 
Easy! Delicious Chinese-Style Cabbage and Eggs
★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 recipe
When 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.
Easy! Delicious Chinese-Style Cabbage and Eggs
★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 recipe
When 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.
Open in Cookpad AppSteps
- 1
※ Many people report that the flavor is strong. Make it mild at first, then adjust the seasoning after tasting!
- 2
Lightly season the beaten eggs with salt, make soft scrambled eggs, and remove from the pan.
- 3
Heat a generous amount of oil in a pan, pour in the egg mixture all at once, and stir quickly to incorporate air. Remove while still soft.
- 4
Cut the cabbage into rough pieces about 1 1/2 to 2 inches wide. Lightly sprinkle with salt and stir-fry.
※ Stir-fry quickly for a crunchy texture, or slowly for a softer texture, as you prefer!
- 5
Season with ★ ingredients and thicken with cornstarch mixed with water.
Return the eggs, mix gently, and drizzle with sesame oil.
※ The flavor is strong, so adjust as needed.
- 6
※ Add shrimp, pork slices, sausages, ham, or imitation crab to make it a substantial main dish!
※ Used Ajinomoto "Chuka Aji" for the Chinese broth. - 7
※ If adding pork slices (about 3 1/2 oz), it's recommended to marinate with sake, soy sauce, and 1/2 tablespoon cornstarch before stir-frying!
- 8
※ Wei-Pa is strong, so use less than half the amount.
- 9
※ Instead of cornstarch, dissolve cornstarch in water to thicken, which keeps it from getting watery even when cooled.
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