I just invented this tonight: it's based on an awesome dish called "gold and silver shrimp" that I was introduced to when Jason Lo took me to dinner at North Point Market in Hong Kong. Bloody delicious.
Ingredients:
2 salty duck eggs
1/2 cabbage
white pepper
1. Cut the cabbage into 1/2 inch thick shreds.
2. Peel the salty duck eggs. Keep the whites on.
3. Heat oil in wok, and add a dash of white pepper and the salty duck eggs. Mash the eggs with the spatula, and stir around. The oil should get frothy.
4. Add the cabbage; if too dry, add some more oil. Stir fry until the cabbage is cooked, i.e. just about see-through. Serve immediately!
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