May 23, 2014

Cabbage & Eggs Stew

What I love most about this childhood dish of mine is the chunks of eggs.


Approximately 700 gm of chinese cabbage, removed 30% of core and sliced.

A small handful of dried shrimps, rinsed and drain away water
3 cloves of garlic, minced
2 eggs, lightly beaten

Seasoning of 2 tbsp oyster sauce
1 tbsp fish sauce
1 tbsp chinese wine
Salt and pepper to taste


Fry dried shrimps till fragrant.

Add minced garlic and fry till fragrant.

Add cabbage.

Add 1.5 cups of hot water.

Add 2 tbsp oyster sauce, 1 tbsp fish sauce, 1 tbsp chinese wine, salt and pepper to taste.

Mix well and cover with a lid.

Simmer with small fire for about 10 minutes or until desired texture

Add eggs and let it simmer for a minute.

When the eggs are half cooked, stir slightly without breaking them up too much.

Love these chunks of eggs!

I like to serve this with porridge along with other dish like Pork and Caixin.