| 72 | 73 | 74 | 75 | 76 |
| 1 | 27 | 55 | 82 | 109 |
|
OASIS EGGS
•
1
3
1
1
6
1
1
tablespoon butter or cooking oil OR cooking spray
•
•
•
•
•
•
•
cups thinly sliced Chinese cabbage
/2 cup sliced green onions with tops
package (8 oz.) refrigerated flake−style imitation crabmeat
eggs
tablespoon reduced−sodium soy sauce
/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.
OASIS EGGS
68
Page
Quick Jump
|