Steps

1. In a bowl, whisk together 2 eggs and 1 tbsp mayonnaise. [Key Tip!] If you dislike mayonnaise, you can substitute it with 1 tbsp of milk.
   🕒 00:51
2. In a separate bowl, combine 100ml water, 2 tsp soy sauce, 2 tsp oyster sauce, 1 tsp sugar, 1 tsp potato starch, and 1/2 tsp chicken stock powder. Mix well.
   🕒 01:05
3. Roughly chop 200g cabbage into bite-sized pieces.
   🕒 01:22
4. Heat oil in a frying pan over medium heat and pour in the beaten eggs.
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5. As the egg begins to set, gently push the edges towards the center, cooking until about half-done. Remove the egg from the pan and set aside. [Key Tip!] Cooking the egg first and setting it aside prevents it from overcooking, resulting in a delicious texture.
   🕒 01:46
6. In the same frying pan, add 150g pork slices, tearing them into smaller pieces, and stir-fry.
   🕒 02:09
7. Once the pork is mostly cooked, add the chopped cabbage and stir-fry together.
   🕒 02:25
8. Season with a pinch of salt.
   🕒 02:33
9. When the cabbage has softened, re-mix the prepared sauce mixture and pour it into the pan. Stir well and cook until the sauce thickens.
   🕒 02:46
10. Once thickened, turn off the heat. Return the half-cooked egg to the pan, breaking it into pieces as you gently mix it in.
    🕒 03:16
11. Serve in a bowl and enjoy!
    🕒 03:40