Cabbage Egg Veggie Fry (Print Version)
# Ingredients:
→ Main Ingredients
01 -
A medium carrot cut into thin matchsticks
02 -
Half a cabbage (about 1 pound), green variety
03 -
2 garlic cloves, minced finely
04 -
3 medium eggs, beaten until smooth
05 -
2 tablespoons of diced onion
→ Sauce
06 -
1 tablespoon of light soy sauce
07 -
Half a tablespoon of sugar
08 -
2 teaspoons of oyster sauce
09 -
A couple teaspoons of dark soy sauce
→ Oil & Seasoning
10 -
About 4 tablespoons of olive oil, split up as needed
11 -
Season with salt to taste
# Instructions:
01 -
Heat up 1 tablespoon of oil in a pan over medium heat. Stir the eggs in until fluffy, then set them aside on a plate.
02 -
Add a spoon of oil into the pan and toss in the garlic and onions. Let them cook for roughly a minute.
03 -
Add your cabbage and carrot sticks to the pan, along with 2 tablespoons of oil. Give it a mix, cover it up, and let it steam for 3 to 4 minutes.
04 -
Pour in the dark and light soy sauces, oyster sauce, and sugar. Mix it all together and let it simmer for another 1 to 2 minutes.
05 -
Do a quick taste to check seasoning, adding salt if necessary. Put the cooked eggs back, stir everything well, and you're done.
# Notes:
01 -
Try adding glass noodles for a bit of a fun bite.
02 -
Keep leftovers in the fridge for up to 4 days.
03 -
For longer storage, freeze it—good for up to 3 months.