Chinese Cabbage and Egg Stir Fry with Garlic and Ginger (Print version)
A fast Chinese cabbage and egg stir fry with garlic, ginger, fluffy eggs, and tender-crisp Napa cabbage.
# Ingredients:
For the stir fry
01 -
1 lb (450 g) Napa cabbage, washed, dried well, and sliced
02 -
4 large eggs
03 -
1/4 teaspoon fine salt, divided
04 -
2 tablespoons neutral oil, divided
05 -
3 garlic cloves, minced
06 -
1 tablespoon fresh ginger, minced
07 -
1 tablespoon light soy sauce
08 -
1/4 teaspoon white pepper
09 -
1 teaspoon toasted sesame oil
10 -
2 scallions, thinly sliced
11 -
1 small red chili, thinly sliced, optional
# Instructions:
01 -
Separate the cabbage leaves, rinse them, and dry very well. Slice the thick ribs slightly thinner than the leafy tops so they cook evenly.
02 -
Whisk the eggs with half of the salt until blended. Keep them close to the stove because the stir fry moves quickly.
03 -
Heat 1 tablespoon oil in a wok or large skillet over medium-high heat. Add the eggs and gently push them into large soft curds until just set, 45-60 seconds. Transfer to a plate.
04 -
Add the remaining 1 tablespoon oil to the pan. Add garlic and ginger and stir for about 20 seconds until fragrant, keeping them from browning.
05 -
Add the cabbage ribs first if they are thick, then the leafy pieces. Stir-fry over high heat for 2-3 minutes until tender-crisp and lightly wilted.
06 -
Return the eggs to the pan. Add soy sauce, white pepper, remaining salt, sesame oil, scallions, and chili if using. Toss for 30 seconds and serve hot.
# Good to know:
01 -
Drying the cabbage well is the most important texture step.
02 -
Serve immediately with steamed rice or noodles.
03 -
Use tamari instead of soy sauce if you need a gluten-free version.