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Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Butter or cooking oil

  2. 3 cups 711ml Thinly-sliced Chinese (Napa) cabbage

  3. 1/2 cup 31g / 1.1oz Sliced green onions

  4. 1 Flake-style imitation crabmeat - (8 oz)

  5. 6 Eggs

  6. 1 tablespoon 15ml Reduced-sodium soy sauce

  7. 1/4 teaspoon 1 1/3ml Ground ginger

Instructions Jump to Ingredients ↑

  1. Heat butter or oil in a large skillet. Add cabbage and onions. Cook, stirring frequently, until cabbage is crisp-tender, about 2 to 3 minutes. Add crabmeat and cook until heated through.

  2. In a separate bowl, beat together eggs, soy sauce and ginger until blended. Pour over cabbage mixture. As mixture begins to set, gently stir across bottom and sides of pan, to form soft curds. Continue until eggs are thickened and no visible liquid egg remains. Do not stir constantly.

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