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Categories:Viewed: 87 - Published at: 3 years ago
Ingredients
- 2 eggs
- 18 cup shelled frozen edamame
- 1 scallion
- 1 tablespoon grapeseed oil
- 13 cup yellow onion
- 23 cup napa cabbage
- 3 cups dashi stock
- 12 teaspoon sake
- 12 teaspoon sea salt
- black pepper
- 12 teaspoon soy sauce
Method
- Cut scallion into 1/2 inch sticks, keeping green and white portions separate.
- Finely chop onion and napa.
- Whisk 2 eggs together thoroughly.
- Put a wok or pan over high heat, swish 1/2 tbs.
- grapeseed oil around the wok.
- Add the eggs.
- When it is no longer runny in the center flip it over for a few seconds.
- Transfer to a plate.
- Add the rest of the oil to the wok.
- Add yellow onion and napa, stir-fry for approximately 2 minutes.
- Pour dashi stock over stir-fry and add sake, salt and a few dashes of pepper.
- Bring to a boil, then reduce heat and simmer for 3 minutes.
- Tear the egg into bitesized pieces.
- Add egg, edamame, scallion sticks-white portion-(and soy sauce if using)to the wok.
- Simmer for 2 minutes.
- Garnish with remaining scallion tops.
