Description
A delicious stir-fried dish featuring cabbage and eggs, perfect for a quick meal.
Ingredients
Scale
- 4 cups shredded cabbage
- 3 large eggs (can substitute with tofu for a vegan option)
- 2 tablespoons soy sauce (use low-sodium if watching salt intake)
- 2 cloves garlic (minced; fresh garlic packs the most punch)
- 1 teaspoon ginger (freshly grated ginger elevates the dish’s flavor profile)
- to taste green onions (sprinkle on top for freshness)
- to taste sesame seeds (toasted seeds deepen the nutty flavor)
Instructions
- Heat the oil: In a large skillet or wok, warm 2 tablespoons of vegetable oil over medium-high heat until shimmering.
- Sauté the cabbage: Add 4 cups of shredded cabbage to the hot pan and stir-fry for about 3-5 minutes until it’s tender and slightly wilted.
- Add aromatics: Toss in 2 minced garlic cloves and a teaspoon of grated ginger, stirring for about 30 seconds.
- Whisk the eggs: In a bowl, crack 3 large eggs and whisk until fully blended.
- Pour in the eggs: Push the cabbage mixture to one side of the pan and pour the whisked eggs into the other side. Let them cook undisturbed for about 1-2 minutes until they start to set before gently scrambling them together with the cabbage.
- Season generously: Drizzle in 2 tablespoons of soy sauce and sprinkle some salt and pepper to taste. Mix everything together thoroughly.
Notes
- This dish can easily be tailored to suit vegan diets by substituting eggs with tofu.
- Feel free to add other vegetables or proteins according to your preferences.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dishes
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 2g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 200mg