My grandmother used to make a version of this with ground pork and mushrooms a lot at home back then. I just wanted to change it up and make it lighter. The best part about this dish is you can replace any and all vegetables with whatever leftover vegetables you like and replace shrimp with any other protein, as long as they are cut small and will cook quickly.

Ingredients (serves 4-6)

8 large eggs
4 large dried shitake mushrooms, rehydrated in 1 cup water then minced
2 cups of cabbage, sliced thinly
1 cup of carrots, grated
400 g suahe, chopped
4 stalks green onions, chopped
1/8 cup dried scallops or shrimp
2 tbsps cornstarch slurry
1 tsp sesame oil


  1.  In a pot, combine dried scallops and the mushroom water in a pot. Bring to a boil and simmer.
  2.  In a stainless bowl or ceramic bowl, combine eggs, green onions, cabbage, carrots, suahe and mushrooms and mix well. Season with a touch of salt and pepper. Steam over low flame until the eggs are fully cooked, about 10-15 minutes.
  3. Add the slurry into the scallop broth and stir until thickened. Add in the sesame oil.
  4. Pour the sauce over the eggs right before serving.