#1655
SAT, FEB 14, 2026
Chinese-Style Egg and Cabbage Salad
Calories (per serving)560 kcal
Notes
20260214, #BreakfastDiary 1644, 1°C/cloudy
Cabbage should be cut into rough chunks, but I julienned it instead and stir-fried it, which gave the dish a kind of scattered feeling. (Maybe because I threw in the leftover kale and radicchio from the fridge?) I piled it onto whole wheat slab bread for a hearty meal, but I think it would work better served over rice with a drizzle of chili oil rather than on bread.
The holiday break starts today and runs through next Wednesday. About 560kcal, Chinese-Style Egg and Cabbage Salad.
Ingredients
Check items off while grocery shopping - it’s remembered here.
Steps
- 01
Beat 2 eggs and cook in an oiled pan to make soft, moist scrambled eggs.
- 02
Make the sauce by mixing 2t powdered chicken stock, 1t potato starch, a little pepper, 1T mirin, and 2T water.
- 03
Heat oil in a pan, add the cabbage cut into rough chunks, pour in the sauce from step 2, and stir-fry.
- 04
Gently fold the scrambled eggs from step 1 into step 3, plate it, and drizzle with 1T sesame oil.
Other years, Feb 14
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Original Credit
Inspired by @atu_meshi