Egg Foo Yong With Greens and Onion

1 small red or white onion

4 ounces choy sum (see note)

3 large eggs

1 chicken bouillon cube

Large pinch sugar

Large pinch kosher salt

2 teaspoons vegetable oil

Peel the onion and cut it in half, then into very thin half-moon slices. Coarsely chop the choy sum stems, to yield at least 2 cups. Reserve the leaves for another use, if desired.

Whisk the eggs lightly in a medium bowl. Crush enough of the bouillon cube to yield ½ teaspoon, then add it to the bowl, along with the sugar and salt, whisking to incorporate.

Heat the oil in a medium nonstick skillet over medium heat. Once the oil shimmers, add the onion and stir to coat. Cook for about 5 minutes, stirring once or twice, until softened.

Distribute the choy sum evenly over the onion; cook for about 3 minutes, then gently pour in the egg mixture, tilting the pan so the egg runs evenly around the vegetables. Use a wooden spatula to stir the eggs once around the pan, then cook for 2 or 3 minutes, undisturbed, until browned on the bottom and the edges are set.

Use the spatula to cut the egg foo yong in half, then turn each half over. Cook for a minute or two, until lightly browned on the second side. Divide between individual plates; serve right away. Serve with fried rice.

Note: Choy sum is a leafy Asian green whose crisp, slim stems work well here. If you can't find it at the supermarket, use the stems of broccolini, or peeled broccoli stems, instead.

Serves 2

Nutrition | Per serving: 180 calories, 11 g protein, 6 g carbohydrates, 12 g fat, 3 g saturated fat, 280 mg cholesterol, 420 mg sodium, 0 g dietary fiber, 2 g sugar

Adapted from "Malaysia: Recipes From a Family Kitchen," by Ping Coombes (Weldon Owen, 2017).