Ji Dan Bao / Dan Cai Bao (Egg and Cabbage Bun)

"This is a delicious, simple, ginger-toned egg, scallion, and cabbage filling for steamed buns. With a little adjustment, it can also make an excellent stirfry to be served with da mien (flat noodles) or rice. See my steamed bun recipes for their ideal setting, though. Oddly, I found these in Beijing, never in Shanghai. NOTE: This recipe is not terribly healthy as written, since it's a real Chinese stirfry, but just replace oil with spray and use egg whites to be a wimpy westener."
 
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Ready In:
25mins
Ingredients:
7
Yields:
4-8 filled buns
Serves:
4-8
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ingredients

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directions

  • Heat peanut oil in a wok over high heat.
  • Add 2/3 of the ginger, all the garlic, and stirfry for 1-2 minutes to bring out flavor.
  • Add leeks or scallions. Stirfry for 1 - 2 minutes.
  • Break eggs over wok, stirfry until almost done, 3 - 5 minutes depending on how hot your wok and oil are.
  • Add soy sauce, remaining ginger, and cabbage. Stirfry until cabbage begins to get tender, 5 - 10 minutes. Add oil, water, or spice as needed.

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Reviews

  1. Made this as a baozi and loved it!!
     
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RECIPE SUBMITTED BY

Student of many obscure academic fields, aspiring cook, all around oddball. Currently in China until mid-July -- so thank you for trying all my recipes while I'm gone, and I hope to come back with new ingredients all over the place!
 
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