Ingredients
-
2 - 3
-
1
-
4
-
1 - 2
-
4 - 6
-
1/2
-
3 - 4
-
-
-
-
-
-
-
-
Directions
Ji Dan Bao / Dan Cai Bao (Egg and Cabbage Bun), 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., Made this as a baozi and loved it!!, 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.
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Steps
|
1
Done
|
Heat Peanut Oil in a Wok Over High Heat. |
|
2
Done
|
Add 2/3 of the Ginger, All the Garlic, and Stirfry For 1-2 Minutes to Bring Out Flavor. |
|
3
Done
|
Add Leeks or Scallions. Stirfry For 1 - 2 Minutes. |
|
4
Done
|
Break Eggs Over Wok, Stirfry Until Almost Done, 3 - 5 Minutes Depending on How Hot Your Wok and Oil Are. |
|
5
Done
|
Add Soy Sauce, Remaining Ginger, and Cabbage. Stirfry Until Cabbage Begins to Get Tender, 5 - 10 Minutes. Add Oil, Water, or Spice as Needed. |
