Chicken Egg Foo Yong With Chinese Cabbage
|Chinese cabbage/Napa cabbage||2 Large|
|Cubed cooked chicken||5 Ounce (1 Cup)|
|Sesame oil/Peanut oil/olive oil||2 Tablespoon (Oriental)|
|Bean sprouts||3 Ounce (1 Cup)|
|Red pepper flakes||1⁄8 Teaspoon|
1 Cut the cabbage leaves crosswise into 1/4-inch-wide shreds. Coarsely chop the carrots. Cut the chicken into 1/2 inch cubes.
2 In a large skillet, warm 1 tablespoon of the oil over medium-high heat. Add the bean sprouts, cabbage and carrots and stir-fry until the vegetables just turn limp, about 5 minutes. Transfer the vegetables to a . plate and let cool slightly.
3 Meanwhile, in a medium bowl, beat the eggs with the salt and red pepper flakes. Add the chicken and stir-fried vegetables and stir well to distribute the ingredients evenly.
4 Warm the remaining 1 tablespoon oil in the skillet over medium-high heat. Measure out about 1/3 cup of the chicken mixture and place it in the skillet, roughly forming it into a round patty with a spatula. Repeat with the remaining mixture. Fry the patties until they are golden on both sides, about 2 1/2 minutes per side.