1 tablespoon butter or cooking oil OR cooking spray
3 cups thinly sliced Chinese cabbage
1/2 cup sliced green onions with tops
1 (8 ounce) package refrigerated flake-style imitation crabmeat
6 large eggs
1 tablespoon reduced-sodium soy sauce
1/4 teaspoon ground ginger
Additional green onions, optional
Tomato wedges, optional
In 10 to 12 inch skillet over medium-high heat, heat butter until just hot enough to sizzle a drop of water. Add cabbage and onions. Cook, stirring frequently, until cabbage is crisp-tender, about 2 to 3 minutes. Add crabmeat and continue cooking until heated throughout.
In medium bowl, beat together eggs, soy sauce and ginger until blended. Pour over cabbage mixture. As mixture begins to set, gently draw an inverted pancake turner completely across bottom and sides of pan, forming large soft curds. Continue until eggs are thickened and no visible liquid egg remains. Do not stir constantly. Garnish with additional green onion and tomato wedges, if desired.
Makes 6 servings.