Chinese-Style Egg and Cabbage Salad

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.

1/4 head cabbage, 2 eggs, 1T sesame oil, (optional) vegetables like kale and radicchio, (sauce) 2t powdered chicken stock, 1t potato starch, 1T mirin, 2T water, a little pepper

1. Beat 2 eggs and cook in an oiled pan to make soft, moist scrambled eggs. 2. Make the sauce by mixing 2t powdered chicken stock, 1t potato starch, a little pepper, 1T mirin, and 2T water. 3. Heat oil in a pan, add the cabbage cut into rough chunks, pour in the sauce from step 2, and stir-fry. 4. Gently fold the scrambled eggs from step 1 into step 3, plate it, and drizzle with 1T sesame oil.

Inspired by @atu_meshi