Savory Asian-style scrambled eggs with imitation crabmeat, sliced Napa cabbage and green onions seasoned with soy sauce and ginger.
1 tablespoon butter or cooking oil or cooking spray
3 cups thinly sliced Napa cabbage
1/2 cup sliced green onions with tops
1 (8-ounce) package refrigerated flake-style imitation crabmeat
6 large eggs
1 tablespoon reduced-sodium soy sauce
1/4 teaspoon ground ginger
Additional green onions (optional)
Tomato wedges (optional)
- In 10 to 12-inch skillet over medium-high heat, heat butter until just hot enough to sizzle a drop of water. Add cabbage and onions. Cook, stirring frequently, until cabbage is crisp-tender, about 2 to 3 minutes. Add crabmeat and continue cooking until heated throughout.
- In medium bowl, beat together eggs, soy sauce and ginger until blended. Pour over cabbage mixture. As mixture begins to set, gently draw an inverted pancake turner completely across bottom and sides of pan, forming large soft curds. Continue until eggs are thickened and no visible liquid egg remains. Do not stir constantly.
- Garnish with additional green onion and tomato wedges, if desired.
Makes 6 servings.
Recipe and photograph provided courtesy of the American Egg Board.