Sautéed Chinese Cabbage and Scrambled Eggs Recipe
Ingredients:
- 7 leaves of Chinese cabbage, sliced into long strips
- 2 large eggs, beaten
- 3 cloves garlic, thinly sliced
- 3 red bird’s eye chilies, thinly sliced
- 3 shallots, thinly sliced
- Salt, to taste
- Ground black pepper, to taste
- Chicken or vegetable bouillon powder, to taste
- Cooking oil
Instructions:
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Prepare the Chinese Cabbage: Begin by slicing the Chinese cabbage into long strips. Set aside.
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Scramble the Eggs: Heat a bit of oil in a pan over medium heat. Add the beaten eggs and scramble until cooked through. Remove from the pan and set aside.
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Sauté the Aromatics: In the same pan, add a little more oil if necessary. Sauté the sliced shallots, garlic, and red bird’s eye chilies until fragrant and the shallots are translucent.
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Add Liquid and Seasoning: Pour in a small amount of water and season with salt, ground black pepper, and chicken or vegetable bouillon powder. Stir well to combine.
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Cook the Cabbage: Add the sliced Chinese cabbage to the pan. Stir gently and cook until the cabbage begins to wilt. Be careful not to overcook; the cabbage should remain slightly crisp.
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Combine Ingredients: Return the scrambled eggs to the pan. Mix everything together until evenly combined and the cabbage is fully cooked but still vibrant and crisp.
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Serve: Adjust seasoning as needed, and serve hot. Enjoy this quick and delicious sautéed Chinese cabbage with scrambled eggs as a perfect side dish or a light main course.
Tips:
- For extra flavor, consider adding a splash of soy sauce or a sprinkle of sesame seeds before serving.
- Adjust the amount of bird’s eye chilies to your preferred level of spiciness.
