This classic Chinese recipe is so quick and easy to make any night of the week. It is so versatile too you can really clean out the fridge with this one. We used cabbage for the B vitamins, mushrooms for their vitamin D, and bean sprouts for vitamins C and K, but you can add carrots, kale, and/or zucchini.
It is traditionally served with a thick gravy sauce, which really brings the dish together.
We love it over rice and you can serve extra veggies like sauteed bok choy if you want more filler.
- Cook Time
- Prep Time
- ½ cup vegetable or chicken broth
- 2 tablespoons soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon cornstarch
- Pinch red pepper flakes (optional)
- 8 large eggs
- ¼ teaspoon kosher salt
- ¼ freshly cracked black pepper
- 2 tablespoons extra virgin olive oil
- 1 bunch scallions, chopped, greens and whites separate
- ¼ pound mushrooms, sliced
- 2 cups shredded green cabbage
- 1 cup fresh bean sprouts
- In a small bowl, whisk together broth, soy sauce, rice vinegar, cornstarch and red pepper flakes. Heat in microwave for 1 minute, stir well, sauce should be nice and thick like gravy, if not heat for another 30 seconds.
- Beat eggs in a bowl with ¼ teaspoon each of salt and pepper.
- Bring a large saute pan over medium-high heat, add evoo. Saute white part of scallions, mushrooms, cabbage, and sprouts until any liquid has evaporated, about 5 minutes. Add scallion greens, then pour in eggs and cook, stirring often, until eggs are just cooked but still slightly loose. Cover skillet and cook until eggs are just set, about 3 minutes.
- Serve with rice and sauce on the side.
- Serving Size: per serving
- Calories: 364
- Carbohydrate Content: 33.6 g
- Cholesterol Content: 372 mg
- Fat Content: 18.3 g
- Fiber Content: 3.4 g
- Protein Content: 20.4 g
- Sodium Content: 848 mg
- Sugar Content: 3.2 g