Ingredients
Equipment
Method
- Chop cabbage, dice carrots, slice green onions, and cut cooked shrimp or chicken into bite-size pieces.
- Heat 2 tablespoons vegetable oil in a small saucepan over medium heat, add minced garlic, and cook for 30 seconds until fragrant.
- Pour in chicken broth, 2 tablespoons soy sauce, oyster sauce, and sugar; bring to a gentle simmer.
- Stir in the cornstarch-water slurry and cook for 1–2 minutes until the gravy thickens and turns glossy; reduce heat to low to keep warm.
- In a large mixing bowl whisk the eggs until homogenous, then whisk in 2 tablespoons soy sauce, sesame oil, white pepper, and garlic powder.
- Fold shredded cabbage, diced carrots, chopped green onions, and cooked shrimp or chicken into the seasoned eggs; season with salt if needed.
- Heat about 3 tablespoons vegetable oil in a medium skillet or wok over medium-high heat until shimmering.
- Ladle roughly 1/4 cup of the egg mixture into the hot oil, flatten to 1/2-inch thickness, and cook for 2–3 minutes until the bottom is golden and edges set.
- Flip the patty carefully and cook another 1–2 minutes until golden brown and fully set; transfer to paper towels and repeat with remaining mixture to make 8 patties.
- Arrange patties on a serving platter and pour warm brown gravy over the top; serve immediately.
Notes
For the crispiest patties, ensure the oil is hot before adding egg mixture and avoid moving the patties until the edges have set.