Chinese Cabbage Egg Stir Fry (Print Version)
Savory cabbage and egg stir fry with ginger, garlic, and soy sauce. Fast, flavorful, and satisfying.
# Ingredients:
→ Vegetables
01 -
1/4 medium Chinese cabbage, washed, drained, and finely shredded
02 -
2 fresh Thai red chili peppers, sliced into rings
03 -
2 garlic cloves, finely minced
04 -
1 thumb-sized piece fresh ginger, minced
→ Protein
05 -
2 large eggs, beaten with a small pinch each of salt and black pepper
→ Seasoning and Oils
06 -
3 tablespoons vegetable oil, divided
07 -
1 tablespoon light soy sauce
08 -
1/8 teaspoon fine salt
09 -
1/8 teaspoon ground black pepper
# Instructions:
01 -
Wash and drain the cabbage thoroughly. Cut into fine shreds. Finely mince the garlic and ginger. Slice the fresh Thai chili peppers into thin rings if using.
02 -
In a bowl, crack the eggs and whisk them together with a pinch of salt and black pepper until well combined.
03 -
Heat 1 tablespoon of vegetable oil in a large frying pan or wok over medium heat. Pour in the beaten eggs. Allow to set briefly, then scramble and break into small curds. Remove eggs from the pan and set aside.
04 -
Add the remaining oil to the pan. Sauté the minced ginger and garlic over medium heat until fragrant and lightly golden.
05 -
Increase heat to high. Add the shredded cabbage and stir fry for about 1 minute until it just softens.
06 -
Return the cooked eggs to the pan. Stir in the light soy sauce, salt, ground black pepper, and sliced Thai chilies. Mix thoroughly until the cabbage and eggs are evenly combined and heated through. Serve immediately.
# Notes:
01 -
For an extra hint of flavour, briefly toast the garlic and ginger before adding the cabbage.