Asian Cabbage Stir Fry (Printable Version)
# What You'll Need:
→ Cabbage Base
01 -
½ green cabbage (about 450g)
02 -
1 medium carrot, cut into matchsticks
→ Aromatics
03 -
2 tablespoons finely diced onion
04 -
2 garlic cloves, minced
→ Protein
05 -
3 medium eggs, beaten
→ Sauce
06 -
1 tablespoon light soy sauce
07 -
2 teaspoons dark soy sauce
08 -
2 teaspoons oyster sauce
09 -
2 teaspoons white granulated sugar
10 -
Salt to taste
→ Cooking Medium
11 -
4 tablespoons olive oil, divided
# How to Make It:
01 -
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add beaten eggs and cook, stirring frequently, until they are scrambled and fully cooked. Transfer to a plate.
02 -
In the same skillet, add another tablespoon of olive oil. Sauté onion and garlic for 1 minute until fragrant.
03 -
Add the remaining 2 tablespoons of olive oil, then add cabbage and carrot. Mix well and cover. Cook for 3-4 minutes until vegetables begin to soften.
04 -
Stir in both types of soy sauce, oyster sauce, and sugar. Mix thoroughly and cook for another 1-2 minutes to integrate flavors.
05 -
Taste and adjust salt if needed. The soy sauce should add enough flavor, so you might not need extra salt.
06 -
Return the cooked eggs to the skillet and mix everything together until well combined and heated through.
# Handy Tips:
01 -
For added texture, cook glass noodles separately and stir them in with the cabbage before adding the eggs.
02 -
To store, place in an airtight container and refrigerate for up to 4 days.
03 -
To freeze, store in a freezer-safe container for up to 3 months. The cabbage may become softer, but flavors remain intact.
04 -
To reheat, warm slowly in a skillet on medium-low heat. A splash of rice vinegar will help refresh the cabbage.