Ji Dan Bao / Dan Cai Bao (Egg and Cabbage Bun)

Submitted by BrotherAdso

"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."

 

• Ready In: 25mins
• Ingredients: 7
• Yields: 4-8 filled buns
• Serves: 4-8

ingredients

• 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

directions

1. Heat peanut oil in a wok over high heat.
2. Add 2/3 of the ginger, all the garlic, and stirfry for 1-2 minutes to bring out flavor.
3. Add leeks or scallions. Stirfry for 1 - 2 minutes.
4. Break eggs over wok, stirfry until almost done, 3 - 5 minutes depending on how hot your wok and oil are.
5. Add soy sauce, remaining ginger, and cabbage. Stirfry until cabbage begins to get tender, 5 - 10 minutes. Add oil, water, or spice as needed.

Reviews

[Member 610488]

Made this as a baozi and loved it!!