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.
Provided by BrotherAdso
Categories Lunch/Snacks
Time 25m
Yield 4-8 filled buns, 4-8 serving(s)
Number Of Ingredients 7
Steps:
- Heat peanut oil in a wok over high heat.
- Add 2/3 of the ginger, all the garlic, and stirfry for 1-2 minutes to bring out flavor.
- Add leeks or scallions. Stirfry for 1 - 2 minutes.
- Break eggs over wok, stirfry until almost done, 3 - 5 minutes depending on how hot your wok and oil are.
- Add soy sauce, remaining ginger, and cabbage. Stirfry until cabbage begins to get tender, 5 - 10 minutes. Add oil, water, or spice as needed.
Nutrition Facts : Calories 152.2, Fat 10.7, SaturatedFat 2.3, Cholesterol 158.6, Sodium 327.1, Carbohydrate 8.6, Fiber 3.1, Sugar 4.8, Protein 7.2
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love