OASIS EGGS
ChineseSeafoodIntermediate2 minBy Northstar
Ingredients
Servings
4
- 1 tbsp butter or cooking oil OR cooking spray
- 3 cup thinly sliced Chinese cabbage
- 0.5 cup sliced green onions with tops
- 1 package (8 oz.) refrigerated flake-style imitation crabmeat
- 6 each eggs
- 1 tbsp reduced-sodium soy sauce
- 0.3 tsp ground ginger
Instructions
- 1
Additional green onions, (optional) • Tomato wedges (optional) In 10- to 12-inch skillet over medium-high heat, heat butter until just hot enough to sizzle a drop of water.
- 2
Add cabbage and onions.
- 3
Cook, stirring frequently, until cabbage is crisp-tender, about 2 to 3 minutes.
- 4
Add crabmeat and continue cooking until heated throughout.
- 5
In medium bowl, beat together eggs, soy sauce and ginger until blended.
- 6
Pour over cabbage mixture.
- 7
As mixture begins to set, gently draw an inverted pancake turner completely across bottom and sides of pan, forming large soft curds.
- 8
Continue until eggs are thickened and no visible liquid egg remains.
- 9
Do not stir constantly.
- 10
Garnish with additional green onion and tomato wedges, if desired.
Tags
greekthe-versatile-egg