• Start by preparing rice according to instructions. While rice is cooking, prepare vegetables.
• Prepare vegetables for stir fry by slicing Napa Cabbage thinly, chopping mushrooms and red peppers to a fine dice. Rince bean sprouts in cold water and drain thoroughly.
• Heat 1 tbsp of oil in a wok or non-stick fry pan on medium high heat. Add Napa cabbage and red peppers to wok and stir-fry for one minute. Add soy sauce. Add chopped mushrooms and bean sprouts, and stir fry another 2 minutes until vegetables are softened. Set aside to cool to just warm. While vegetables are cooling, prepare sauce (below).
• Beat eggs in a large bowl. Add in cooled vegetables and stir to combine.
• Heat a tsp of oil on medium heat. Add 1 cup of egg-vegetable mixture to pan in an even layer. Cook on one side to golden brown then flip and cook remaining side. Remove patty from pan and repeat. Cover with foil to keep warm on plate until all patties are made.
• Serve patties on a bed of white rice and covered with sauce.

Sauce

• Add stock or broth to a saucepan and bring to a boil
• Add 2 tablespoons of soy sauce. Give corn starch and water a stir to combine, and slowly add to stock, stirring constantly. Bring back to a boil, and continue stirring until thickened to desired consistency. Turn off heat and set aside until ready to serve.