Whip up a quick, healthy, and flavorful meal with this Asian Egg & Cabbage Stir-Fry. Perfect for busy weeknights, this dish combines tender cabbage, savory eggs, and a hint of spice for a satisfying balance of taste and texture. Ready in just minutes, it’s a versatile recipe that pairs beautifully with steamed rice or noodles.
Ingredients
- 2 tbsp vegetable oil
- 4 large eggs, lightly beaten
- 1 medium cabbage, shredded (about 6 cups)
- 2 medium carrots, julienned or grated
- 3 garlic cloves, minced
- 2 tbsp soy sauce
- 1 tsp sesame oil
- ½ tsp salt (or to taste)
- ¼ tsp black pepper
- 1 tsp chili flakes (optional, for spice)
- 1 tbsp green onions, chopped (for garnish)
- 1 tsp sesame seeds (for garnish, optional)
Instructions
- Prepare the Ingredients: Shred the cabbage and carrots, and mince the garlic. Lightly beat the eggs in a bowl.
- Cook the Eggs: In a large skillet or wok, warm up 1 tablespoon of vegetable oil over medium heat. Once heated, add the beaten eggs and cook, stirring occasionally, until they are lightly set. Remove the eggs from the pan and set aside for later.
- Stir-Fry the Vegetables: Drizzle the last tablespoon of vegetable oil into the pan. Add the minced garlic and cook for around 30 seconds, or until it becomes aromatic. Toss in the cabbage and carrots, and stir-fry for 4 to 5 minutes, until the vegetables soften slightly while retaining a satisfying crunch.
- Combine the Ingredients: Return the scrambled eggs to the pan. Add soy sauce, sesame oil, salt, black pepper, and chili flakes (if using). Toss everything together to coat evenly.
- Garnish and Serve: Remove from heat and transfer the stir-fry to a serving dish. Garnish with chopped green onions and sesame seeds for an extra touch of flavor and presentation.
Conclusion
This Asian Egg & Cabbage Stir-Fry is the ultimate one-pan wonder, perfect for a quick and nourishing meal. With its vibrant colors and delightful umami flavors, it’s sure to become a family favorite. Serve it hot alongside your favorite rice or noodles, and enjoy the simplicity of home-cooked Asian cuisine.
Simple and Savory Asian Egg & Cabbage Stir-Fry
Aquick and easy stir-fry with eggs, cabbage, and carrots, flavored with soysauce and sesame oil for a satisfying, wholesome meal.
Ingredients
- 2 tbsp vegetable oil
- 4 large eggs lightly beaten
- 1 medium cabbage shredded (about 6 cups)
- 2 medium carrots julienned or grated
- 3 garlic cloves minced
- 2 tbsp soy sauce
- 1 tsp sesame oil
- ½ tsp salt or to taste
- ¼ tsp black pepper
- 1 tsp chili flakes optional, for spice
- 1 tbsp green onions chopped (for garnish)
- 1 tsp sesame seeds for garnish, optional
Instructions
- Prepare the Ingredients: Shred the cabbage and carrots, and mince the garlic. Lightly beat the eggs in a bowl.
- Cook the Eggs: In a large skillet or wok, warm up 1 tablespoon of vegetable oil over medium heat. Once heated, add the beaten eggs and cook, stirring occasionally, until they are lightly set. Remove the eggs from the pan and set aside for later.
- Stir-Fry the Vegetables: Drizzle the last tablespoon of vegetable oil into the pan. Add the minced garlic and cook for around 30 seconds, or until it becomes aromatic. Toss in the cabbage and carrots, and stir-fry for 4 to 5 minutes, until the vegetables soften slightly while retaining a satisfying crunch.
- Combine the Ingredients: Return the scrambled eggs to the pan. Add soy sauce, sesame oil, salt, black pepper, and chili flakes (if using). Toss everything together to coat evenly.
- Garnish and Serve: Remove from heat and transfer the stir-fry to a serving dish. Garnish with chopped green onions and sesame seeds for an extra touch of flavor and presentation.