Asian Cabbage Stir Fry (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 medium carrot, julienned into thin strips
02 -
½ green cabbage (roughly 1 pound)
03 -
2 garlic cloves, finely chopped
04 -
2 tablespoons onion, minced
05 -
3 medium eggs, whisked until smooth
→ Sauce
06 -
2 teaspoons dark soy sauce
07 -
2 teaspoons white sugar
08 -
2 teaspoons oyster sauce
09 -
1 tablespoon light soy sauce
→ Oil & Seasoning
10 -
Salt, to your liking
11 -
4 tablespoons olive oil, split into portions
# Instructions:
01 -
Warm 1 tablespoon olive oil in a skillet over medium heat. Pour in the eggs and cook until scrambled. Move to a plate and set aside.
02 -
Toss in a tablespoon of olive oil, followed by the onion and garlic. Stir and cook for 1 minute until fragrant.
03 -
Add carrots, cabbage, and 2 tablespoons of olive oil to the skillet. Stir everything together, cover it up, and let it cook for 3-4 minutes.
04 -
Pour in the oyster sauce, both types of soy sauce, and sugar. Stir and cook for another 1-2 minutes.
05 -
If needed, sprinkle with salt. Toss the scrambled eggs back into the skillet and stir well.
# Notes:
01 -
Glass noodles make a great addition for texture.
02 -
Lasts up to 4 days when stored in the fridge.
03 -
Freezes well for up to 3 months.