Description
This Stir-Fried Cabbage with Egg is a simple, healthy, and flavorful dish that combines the crunch of cabbage with the richness of scrambled eggs. It’s quick to make, packed with nutrients, and can be served as a side dish or light meal. Perfect for busy weeknights or as part of a larger Asian-inspired meal.
Ingredients
- 1 medium head of cabbage, shredded
- 2 tablespoons vegetable oil (or sesame oil for extra flavor)
- 3 large eggs, beaten
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- ½ teaspoon sugar
- 1/4 teaspoon ground black pepper
- Salt to taste
- Optional garnishes: Chopped green onions, sesame seeds, or chili flakes
Instructions
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Prepare the Ingredients: Shred the cabbage into thin strips. Beat the eggs in a small bowl and set them aside.
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Heat the Pan: Heat a large skillet or wok over medium heat and add 1 tablespoon of vegetable oil. Once the oil is hot, add the beaten eggs and scramble them until fully cooked, about 2-3 minutes. Remove the eggs from the pan and set them aside.
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Stir-Fry the Garlic and Cabbage: In the same pan, add the remaining 1 tablespoon of oil. Add the minced garlic and stir-fry for about 30 seconds until fragrant. Then add the shredded cabbage and stir-fry for about 5-7 minutes, or until the cabbage is tender but still slightly crisp.
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Season the Dish: Add the soy sauce, rice vinegar, sugar, and black pepper to the cabbage. Stir well to combine, cooking for an additional 1-2 minutes to let the flavors meld.
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Combine the Eggs and Cabbage: Return the scrambled eggs to the pan and mix them with the cabbage. Cook for another 1-2 minutes to ensure everything is well combined and heated through.
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Serve: Garnish with chopped green onions, sesame seeds, or a sprinkle of chili flakes if desired. Serve hot and enjoy!
Notes
- For a vegetarian version, ensure that the soy sauce you use is plant-based.
- You can add other vegetables like carrots, bell peppers, or onions for more color and flavor.
- For a more authentic Asian flavor, you can substitute the rice vinegar with Chinese black vinegar.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish, Salad
- Method: Stir-frying
- Cuisine: Asian, Fusion
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 160
- Sugar: 3g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 140mg