This Asian Cabbage Stir-Fry is a light yet satisfying dish that’s packed with flavor and ready in just minutes. Featuring crunchy cabbage, matchstick carrots, scrambled eggs, and a savory sauce, this stir-fry is a perfect option for a quick lunch or dinner. With the subtle sweetness of soy and oyster sauces balanced by a hint of garlic, this dish captures the essence of simple, healthy Asian cooking.
Ingredients
- 3 medium eggs, beaten
- ½ of a green cabbage, about 1 pound, shredded
- 1 medium carrot, cut into matchsticks or thinly sliced with a mandoline
- 2 tablespoons onion, diced small
- 2 cloves garlic, minced
- 1 tablespoon light soy sauce (or low-sodium)
- 2 teaspoons dark soy sauce
- 2 teaspoons oyster sauce
- 2 teaspoons white granulated sugar
- 4 tablespoons olive oil, divided
- Salt, to taste
Instructions
- Prepare the eggs: In a skillet or wok, heat 1 tablespoon of olive oil over medium heat. Add the beaten eggs and cook, stirring gently, until scrambled and just set. Remove from the skillet and set aside.
- Sauté the aromatics: In the same skillet, add 1 tablespoon of olive oil and sauté the diced onion and minced garlic for 1-2 minutes until fragrant and slightly softened.
- Stir-fry the vegetables: Add the remaining 2 tablespoons of olive oil to the skillet, then add the shredded cabbage and matchstick carrots. Stir-fry for about 5-7 minutes, or until the cabbage and carrots are tender but still crisp.
- Add the sauce: In a small bowl, mix the light soy sauce, dark soy sauce, oyster sauce, and sugar. Pour this sauce over the cabbage and carrot mixture, stirring well to coat the vegetables evenly. Add salt to taste if needed.
- Combine and finish: Return the scrambled eggs to the skillet and toss everything together for another 1-2 minutes until well combined and heated through.
- Serve: Transfer the stir-fry to a serving dish and enjoy warm as a side dish or light main course.
Conclusion:
This Asian Cabbage Stir-Fry with Eggs and Carrots is a simple, delicious way to enjoy vegetables with a flavorful twist. With tender cabbage, crispy carrots, and soft scrambled eggs coated in a light, savory sauce, this dish brings satisfying textures and flavors together in a quick, healthy meal. Perfect on its own or as a side, this stir-fry is an easy addition to your weeknight meal rotation.
Quick Asian Cabbage Stir-Fry with Eggs and Carrots
Ingredients
- 3 medium eggs beaten
- ½ of a green cabbage about 1 pound, shredded
- 1 medium carrot cut into matchsticks or thinly sliced with a mandoline
- 2 tablespoons onion diced small
- 2 cloves garlic minced
- 1 tablespoon light soy sauce or low-sodium
- 2 teaspoons dark soy sauce
- 2 teaspoons oyster sauce
- 2 teaspoons white granulated sugar
- 4 tablespoons olive oil divided
- Salt to taste
Instructions
- Prepare the eggs: In a skillet or wok, heat 1 tablespoon of olive oil over medium heat. Add the beaten eggs and cook, stirring gently, until scrambled and just set. Remove from the skillet and set aside.
- Sauté the aromatics: In the same skillet, add 1 tablespoon of olive oil and sauté the diced onion and minced garlic for 1-2 minutes until fragrant and slightly softened.
- Stir-fry the vegetables: Add the remaining 2 tablespoons of olive oil to the skillet, then add the shredded cabbage and matchstick carrots. Stir-fry for about 5-7 minutes, or until the cabbage and carrots are tender but still crisp.
- Add the sauce: In a small bowl, mix the light soy sauce, dark soy sauce, oyster sauce, and sugar. Pour this sauce over the cabbage and carrot mixture, stirring well to coat the vegetables evenly. Add salt to taste if needed.
- Combine and finish: Return the scrambled eggs to the skillet and toss everything together for another 1-2 minutes until well combined and heated through.
- Serve: Transfer the stir-fry to a serving dish and enjoy warm as a side dish or light main course.