Asian Cabbage Stir-Fry (Print Version)
# Ingredients:
→ Main Components
01 -
1 medium carrot, cut into thin strips
02 -
½ head of green cabbage (around 1 pound), shredded finely
03 -
3 eggs, medium size, whisked
→ Aromatics
04 -
2 minced garlic cloves
05 -
2 tablespoons of chopped onion
→ Sauce
06 -
1 tablespoon soy sauce (light)
07 -
2 teaspoons soy sauce (dark variety)
08 -
2 teaspoons sugar (white granules)
09 -
2 teaspoons oyster-flavored sauce
→ Other
10 -
4 tablespoons of olive oil, split up
11 -
Salt as needed
# Instructions:
01 -
Drizzle 1 tablespoon oil into a heated skillet. Cook eggs, scrambling gently until done, then take them out and set aside.
02 -
In the same pan, add another tablespoon of oil. Stir the onion and garlic around for a minute until you smell them.
03 -
Add the rest of the oil, followed by cabbage and carrot. Cover the pan and let it steam for about 3-4 minutes until they soften a bit.
04 -
Combine both types of soy sauce, sugar, and oyster sauce with the vegetables. Stir and cook for a couple more minutes. Adjust salt as needed.
05 -
Toss the scrambled eggs back into the pan. Mix until everything looks combined.
# Notes:
01 -
You could add tofu, chicken, or shrimp for extra protein.
02 -
Switch out the vegetables for snap peas, mushrooms, or bell peppers.
03 -
Vegan option: ditch the eggs and choose a plant-based oyster sauce.