Steps

1. Tear 150g of cabbage by hand from the outer leaves and rinse quickly with water.
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2. Pat dry the rinsed cabbage with paper towels, tear into slightly larger than bite-sized pieces into a bowl. Tear the core into smaller pieces.
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3. Add 1 tbsp of vegetable oil to the torn cabbage and mix well to coat evenly. [This is the key!] The oil acts as a barrier, preventing moisture from escaping, which makes the cabbage less soggy and easier to stir-fry.
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4. Crack 2 eggs into a separate bowl.
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5. In another bowl, combine 2 tbsp of water, 1 tsp of soy sauce, 1 tsp of sugar, and 1 tsp of potato starch. Mix well to dissolve the potato starch, ensuring there are no lumps.
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6. Whisk the cracked eggs until no streaks of egg white remain.
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7. Add the well-mixed seasoning liquid (water, soy sauce, sugar, potato starch) to the whisked eggs and mix well to prevent settling. [This is the key!] Adding potato starch helps retain moisture in the eggs when stir-fried, preventing them from becoming dry and making them juicy.
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8. Heat a frying pan over medium-low heat. Add plenty of oil and heat until very hot.
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9. Once the oil in the frying pan is very hot, pour in the whisked egg mixture all at once and immediately stir quickly. Once the eggs are half-cooked, turn off the heat.
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10. Return the half-cooked eggs to the bowl and set aside. [This is the key!] When frying the eggs, ensure the oil is very hot to achieve a fluffy, juicy texture and prevent sogginess.
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11. Return the frying pan to medium heat and lightly oil it.
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12. Add the cabbage coated with oil to the oiled frying pan and stir-fry until lightly browned.
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13. Add 1 pinch of salt, 3 shakes of MSG (Umami Seasoning), and black pepper to taste to the cabbage. Stir-fry over medium heat until browned. [This is the key!] Stir-frying over medium heat until browned evaporates excess moisture, resulting in crispy, delicious cabbage without sogginess.
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14. Once the cabbage has softened and browned, turn off the heat. Push the cabbage to the side of the pan and return the cooked eggs to the center, breaking them up slightly.
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15. Finally, lightly toss the cabbage and eggs together.
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16. Transfer to a plate to serve. It's best enjoyed while hot.
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