100g preserved cabbage (Tung Choy), rinsed and chopped
2 eggs
1 tbsp corn starch
3 tbsp light soy sauce
1 tsp ground white pepper
1 tsp sugar
1 tsp sesame oil
2 tbsp Chinese rice wine
1 tbsp vegetable oil
sauce:
1 tbsp dark soy sauce
200ml hot water
garnish:
fresh coriander leaves
Garnish with coriander leaves and serve!