Chinese Egg Foo Yung

Scrambled egg is basically scrambled. I mean, what can be different? However, when eggs (Malaysian Egg Benedict) are scrambled by the Chinese (Chinese Tea Eggs & Fried Eggs Oyster Sauce), it is known as Chinese Egg Foo Yung (Yong Tau Foo). Aha!! As the name says, egg is the main ingredient and the rest can be vegetables or meat/seafood/poultry. Egg Foo Yung is basically a simple side dish, fried over high heat within a jiffy (Kangkung Belacan, Bean Sprouts Salted Fish &  Sweet Potato Leaves Chilli), of course I must give you options on Indian side dishes too. Otherwise, I will be regarded as a traitor among the Indian community (Vegetarian Mutton Curry Leaves, Stir Fried Cumin Spinach, Spicy Chickpeas Long Beans & Stir Fried Tapioca Turmeric). Egg Foo Yung as well as the Indian sides can be paired with curries (Murungakka Sambar, Lamb Yogurt Curry & Thai Chicken Green Curry) or soups (Winter Melon Soup & Spinach Tomato Soup). My version of Chinese Egg Foo Yung is potentially a crowd pleasing dish - eggs scrambled alongside cabbage, garlic and spring onion. 

Ingredients

4 eggs
1/2 (400g) medium size cabbage -shredded
5 garlic - chopped
2 stalks spring onion - sliced thinly
3 tbsp oil
Pepper and salt for taste

Method
When oil is heated, saute garlic.
Break in eggs and start scrambling.
Half way through, add the rest of the ingredients.
Quickly stir and dish out.
(Note: To retain the crunchy texture of cabbage. do not over cook).

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