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- 6 eggs, beaten
- 3 teaspoons soy sauce
- 3 teaspoons cornstarch
- 1 cup chicken stock (look up directions for preparation)
- 2 tablespoons oil
- 6 tablespoons chopped baby cabbage, finely chopped
- 6 tablespoons chopped celery
- 1 cups cooked ground beef or flaked fish cooked
- Beat the eggs and soy sauce in a bowl.
- Mix the cornstarch with the chicken stock.
- In a frying pan, heat up the oil over medium low heat.
- Add in the baby cabbage and celery and stir fry this until the baby cabbage is transparent.
- Add more oil if necessary, then, add in the fish or meat and stir fry for 2 – 3 more minutes.
- Put all this mixture into a bowl.
- Cook the egg in a frying pan, stirring gently, until the egg is somewhat cooked.
- Then, add in the stock and mixture, continue cooking all this stirring constantly until the eggs are fully cooked and all the liquid has been absorbed.