Steps

1. In a bowl, combine Soy Sauce 1 tbsp, Sugar 2 tsp, and Oyster Sauce 1/2 tbsp. Mix well to create the sauce mixture.
   🕒 00:18
2. Prepare Butter 20g.
   🕒 00:38
3. In a separate container, mix Potato Starch 2 tsp with an equal amount of water to create a slurry.
   🕒 00:47
4. Prepare the cabbage. Cut a diagonal slit into the core of 1/4 Cabbage (300g) and remove it.
   🕒 01:06
5. Rinse the separated cabbage leaves briefly under water.
   🕒 01:33
6. Pat the surface of the rinsed cabbage dry with paper towels.
   🕒 01:48
7. Stack a few of the dried cabbage leaves, then cut them into bite-sized pieces. [Key Tip!] Since the cabbage will shrink when stir-fried, cutting it slightly larger will help prevent excess water from being released and keep it from becoming mushy.
   🕒 02:04
8. Place the cut cabbage in a large bowl and add Olive Oil 1/2 tbsp. Gently toss to coat the cabbage evenly. [Key Tip!] Coating the cabbage with oil makes it easier to stir-fry as it wilts, improves heat conductivity, and prevents uneven cooking. The uneven surface also helps the sauce adhere better.
   🕒 02:25
9. Crack 4 Eggs into a bowl, add Salt 1 pinch and Sugar 1 pinch, and whisk well.
   🕒 03:33
10. Add the prepared potato starch slurry to the whisked eggs and mix thoroughly. [Key Tip!] Adding potato starch prevents moisture evaporation, resulting in fluffy eggs. It also helps prevent them from drying out even if overcooked.
    🕒 03:54
11. Heat a frying pan over medium heat and add a little more oil.
    🕒 04:39
12. Once the pan is very hot, pour in the egg mixture and immediately stir in a circular motion to cook the eggs.
    🕒 04:56
13. When the eggs are set to this consistency, transfer them to a separate bowl.
    🕒 05:29
14. Add a little oil to the frying pan and heat over medium heat.
    🕒 05:47
15. When the pan is hot, add the oil-coated cabbage and stir-fry briefly to warm it through. [Key Tip!] Overcooking the cabbage will release moisture and make it mushy, so remove it from the heat as soon as it's warmed through.
    🕒 05:59
16. Once the cabbage is warmed and fragrant, remove it from the frying pan.
    🕒 06:26
17. In the residual heat of the frying pan, add the prepared Butter 20g and melt it over medium-low heat.
    🕒 06:40
18. Once the butter is melted and fragrant, add the prepared sauce mixture and mix with the butter to create the sauce.
    🕒 06:54
19. Return the cabbage to the pan and toss briefly to coat with the sauce.
    🕒 07:06
20. In the empty space in the pan, add the eggs back and break them up slightly while mixing everything together.
    🕒 07:21
21. Once the eggs are broken up and everything is mixed, turn off the heat.
    🕒 07:29
22. Plate and serve.
    🕒 07:47