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You need to prepare sliced napa cabbage.
You need to prepare pasture raised eggs.
You need minced ginger.
Prepare olive oil.
You need aged Chinese dark vinegar.
You need to prepare Chinese rice cooking wine.
You need to prepare sugar.
Provide tamari sauce.
Provide fish sauce.
Provide pickled chillies, for color.

A bit of work with the crab meat but you won't regret it, I promise. Chinese Spinach with Eggs - 三黄苋菜. Back in Beijing when I was living with my parents, my mom would serve soup every day along with steamed rice, stir fried seasonal vegetables and a meat dish. Egg drop soup was always her first choice.

Rinse napa cabbage under running water. Make sure every piece of leave is throughly cleaned. Slice and set aside..
Crack two eggs into a small bowl. Mince 1 Tsp of ginger. Add minced ginger to the egg bowl. Beat only 3 times using a spoon to mimic the color of crab meat..
Heat up 2 Tsp olive oil in a wok until very hot. Pour the egg mixure into the hot oil. Do not stir immediately. Add tamari sauce, fish sauce and vinegar right now. Wait about 5 seconds until the egg is half set before crambling..
Set eggs aside. In the same wok, sautee napa cabbages. Add a cup of water and allow it to simmer for about 5 minutes until very tender. Season with sugar, vinegar and salt..
Place the egg onto of the cabbage and serve with a slice of bread and a bowl of oatmeal..

An easy recipe that will have the kids eating cabbage like it's going out of style! Ground beef and sausage are simmered together with tomatoes, onion The cabbage adds a new twist to "jambalaya". I agree with everyone else on the liquid content. I omitted the water and used three cans of broth, plus. Introducing House of Seafood New Product: Crab Meat in Da Bun 螃蟹巨无霸!

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