Prep 10 mins
Cook 15 mins
This is a delicious, simple, ginger-toned egg, scallion, and cabbage filling for steamed buns. With a little adjustment, it can also make an excellent stirfry to be served with da mien (flat noodles) or rice. See my steamed bun recipes for their ideal setting, though. Oddly, I found these in Beijing, never in Shanghai. NOTE: This recipe is not terribly healthy as written, since it's a real Chinese stirfry, but just replace oil with spray and use egg whites to be a wimpy westener.
- 2 -3 tablespoons peanut oil
- 1 teaspoon diced garlic
- 4 teaspoons diced gingerroot or 4 teaspoons pureed gingerroot
- 1 -2 tablespoon soy sauce
- 4 -6 diced scallions or 1⁄2 cup diced leek
- 1⁄2 head green cabbage or 1⁄2 head bok choy, chopped coarsely
- 3 -4 large eggs
- Heat peanut oil in a wok over high heat.
- Add 2/3 of the ginger, all the garlic, and stirfry for 1-2 minutes to bring out flavor.
- Add leeks or scallions. Stirfry for 1 - 2 minutes.
- Break eggs over wok, stirfry until almost done, 3 - 5 minutes depending on how hot your wok and oil are.
- Add soy sauce, remaining ginger, and cabbage. Stirfry until cabbage begins to get tender, 5 - 10 minutes. Add oil, water, or spice as needed.
Made this as a baozi and loved it!!