Asian Cabbage Stir Fry (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 medium carrot, sliced thin like sticks
02 -
2 garlic cloves, finely chopped
03 -
3 medium eggs, whisked
04 -
2 tablespoons onion, finely chopped
05 -
½ green cabbage (around 1 pound)
→ Sauce
06 -
2 teaspoons oyster sauce
07 -
1 tablespoon light soy sauce
08 -
2 teaspoons dark soy sauce
09 -
2 teaspoons white sugar
→ Oil & Seasoning
10 -
Divide 4 tablespoons olive oil into portions
11 -
Add salt as needed
# Instructions:
01 -
Warm up a tablespoon of oil in your pan at medium heat, scramble the eggs, then set them aside.
02 -
Put in one more tablespoon of oil, toss in the onion and garlic, and fry for just 60 seconds.
03 -
Pour in 2 tablespoons of oil, add the cabbage and carrot, stir them well, cover it, and let it steam for 3-4 minutes.
04 -
Mix in the light soy sauce, dark soy sauce, oyster sauce, and sugar. Cook for another 1-2 minutes.
05 -
Adjust with salt if needed, return the eggs to the pan, and combine everything.
# Notes:
01 -
Toss in some glass noodles for extra bite.
02 -
Store in the fridge and it'll last up to 4 days.
03 -
Freeze it if you want to keep it up to 3 months.