Before I get to the recipe for this photo, here’s a wonderful blog post about a similar recipe, with a story about Snow in China. This is written so beautifully, and it makes me miss the snow in the Midwest. She describes it exactly as I remember. I’m jealous, because it’s so hot here right now. I wish it was Winter.
This is a delicious way to use up any cabbage, carrots and veggies from the crisper drawer. I made this for breakfast this morning and I want it again right now. It was crunchy and delicious, seasoned with black sesame oil, black sesame seeds, Chinese five spice, and organic soy sauce. I garnished it with a spoonful of spicy hot sambal oelek. You can use any vegetables you like in this dish, green beans, mushrooms, napa cabbage, bok choy, peppers, peas, and water chestnuts would all be great in this. You can also add any tofu, seared shrimp, or cooked meat to this if you like.
Here’s how to make this delicious dish:
In a skillet, toast some sesame seeds until fragrant, about 1 minute. I used black sesame seeds. Set aside the seeds and add 1 tsp peanut oil to the pan. Saute 1 small onion, slivered, 1 smallchopped carrot, chopped broccoli, and one or two stalks of chopped celery. Cook these together for a few minutes and then add a few purple cabbage leaves, slivered and some mung bean sprouts, about 1/2 cup. Season with fresh ground black pepper and a sprinkle of Chinese five spice.
Scramble two eggs and pour them over the vegetables. Scoot the egg in toward the vegetables with a spatula and form the edges into a circle. Wait until the bottom firms up, and then flip the whole thing over. Cook until the egg is cooked through, about 2-3 minutes.
Place on a serving platter and season with a small drizzle of black sesame oil, a couple dashes of organic soy sauce and a spoonful of red chili paste, garnish with the toasted sesame seeds. Yum!