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