Description
This Asian Cabbage Stir Fry is a quick and delicious main course featuring crisp cabbage, tender carrots, scrambled eggs, and a flavorful combination of soy and oyster sauces. It’s a perfect veggie-packed dish that can be prepared in just 30 minutes, delivering a satisfying and healthy meal with minimal effort.
Ingredients
Eggs
- 3 medium eggs, beaten
Vegetables
- ½ of green cabbage, about 1 pound
- 1 medium carrot, cut into matchsticks or thinly sliced using a mandoline
- 2 tablespoons onion, diced small
- 2 garlic cloves, minced
Sauces and Seasonings
- 1 tablespoon light soy sauce (or low sodium)
- 2 teaspoons dark soy sauce
- 2 teaspoons oyster sauce
- 2 teaspoons white granulated sugar
- salt to taste
Oils
- 4 tablespoons olive oil, divided
Instructions
- Scramble the eggs: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the beaten eggs and cook, stirring frequently, until scrambled and fully cooked. Transfer the cooked eggs to a plate and set aside.
- Sauté aromatics: In the same skillet, add another tablespoon of olive oil. Add diced onion and minced garlic, sautéing for about 1 minute until fragrant and slightly softened.
- Cook the vegetables: Add the remaining 2 tablespoons of olive oil to the skillet followed by the chopped cabbage and sliced carrot. Mix well, then cover the skillet and cook for 3 to 4 minutes until the vegetables begin to soften but still retain some crunch.
- Add sauces and sugar: Stir in light soy sauce, dark soy sauce, oyster sauce, and white granulated sugar. Mix thoroughly to evenly coat the vegetables, and cook for an additional 1 to 2 minutes to meld the flavors.
- Season and combine: Taste the stir fry and adjust salt as needed, though the soy sauces usually provide sufficient seasoning. Return the scrambled eggs to the skillet and gently mix everything together to combine well.
- Optional addition: For added texture and substance, you can cook glass noodles separately and stir them into the cabbage mixture before adding back the eggs.
Notes
- To Store: Place the cabbage stir fry in an airtight container and refrigerate. It stays good for up to 4 days.
- To Freeze: Freeze leftovers in a freezer-safe container for up to 3 months. The cabbage may become softer upon thawing, but the flavors will remain delicious.
- Use low sodium soy sauce to control salt levels if desired.
- Adjust sugar quantity to taste depending on preferred sweetness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
