Easy Asian Cabbage Stir Fry with Eggs (Print version)
Crisp-tender cabbage, fluffy eggs, mushrooms, ginger, garlic, and sesame oil in a fast one-pan stir fry.
# Ingredients:
For the eggs
01 -
4 large eggs
02 -
1/4 teaspoon fine salt
03 -
1 tablespoon neutral oil
For the stir fry
04 -
1 tablespoon neutral oil
05 -
3 scallions, whites and greens separated, sliced
06 -
3 cloves garlic, minced
07 -
1 tablespoon fresh ginger, minced
08 -
8 oz (225 g) mushrooms, sliced
09 -
1 medium carrot, julienned or thinly sliced
10 -
1 lb (450 g) green cabbage, thinly sliced
11 -
2 tablespoons gluten-free tamari
12 -
1 tablespoon rice vinegar
13 -
1 teaspoon toasted sesame oil
14 -
1 teaspoon toasted sesame seeds, optional
15 -
Black pepper or chili flakes, to taste
# Instructions:
01 -
Beat the eggs with 1/4 teaspoon salt until smooth and no streaks of white remain.
02 -
Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat. Add the eggs and cook, stirring gently, until just softly set, 1-2 minutes. Transfer to a plate.
03 -
Add the remaining 1 tablespoon oil to the pan. Add scallion whites, garlic, and ginger. Stir for 20-30 seconds until fragrant.
04 -
Add mushrooms and carrot. Cook for 2 minutes, then add cabbage. Stir fry over high heat for 4-5 minutes until the cabbage is wilted at the edges but still crisp.
05 -
Pour in tamari and rice vinegar. Toss for 30-60 seconds so the vegetables are evenly coated and most pan moisture cooks off.
06 -
Return the eggs to the pan and fold gently into the cabbage. Turn off the heat, add sesame oil, scallion greens, sesame seeds if using, and black pepper or chili flakes. Serve hot.
# Good to know:
01 -
Have all ingredients sliced before heating the pan.
02 -
Serve as a light main dish or as a side with rice, noodles, or tofu.
03 -
Leftovers keep refrigerated for up to 3 days.