Oil-free Cabbage and Egg Saute

1. 1

   Cut the cabbage leaves into 1 cm pieces.

2. 2

   Cut the shiitake mushroom into 5 mm pieces.

3. 3

   Put some water in a pan and bring to a boil.

4. 4

   Put in the cabbage and shiitake mushroom.

5. 5

   When the pan comes to a boil again, turn off the heat.

6. 6

   Drain off the cooking water in a colander or sieve and put the vegetables in a frying pan.

7. 7

   Turn on the heat.

8. 8

   Add salt, pepper and the soup stock granules.

9. 9

   When the water has started evaporating, add the beaten egg, mix well, and it's done.

* Per serving · 4 servings · Values may vary.

No additional tips available.