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Cabbage and Eggs Stir Fry
This humble stir-fry is a total wallet-saver that tastes like gold. It’s protein-packed, super cheap, and ready in minutes. Talk about a glow-up for your veggies!
Servings: 2
Calories: 748kcal
Ingredients
- ½ small head green cabbage shredded or thinly sliced
- 3 large eggs beaten
- 2 tbsp vegetable oil divided
- 2 cloves garlic minced
- 1 tbsp soy sauce
- 1 tbsp oyster sauce or vegetarian stir-fry sauce
- 1 tsp sesame oil
- 1 tsp sugar
- 1 green onion chopped (for garnish)
Instructions
- Create Fluffy Clouds: Heat a tablespoon of oil in your skillet or wok over medium heat. Pour in the beaten eggs and gently scramble them until they are just set but still soft. Don’t overcook them into rubber! Remove the eggs and set them aside on a plate.
- Sizzle the Aromatics: Add the remaining oil to the pan and crank the heat to medium-high. Toss in the garlic and cook for about 30 seconds until it smells amazing (but don’t let it burn).
- Wilt the Greens: Throw in all that shredded cabbage. It might look like a mountain, but it will shrink down fast. Stir-fry it for 3-4 minutes until it’s tender but still has a little crunch. We want texture, not mush!
- Sauce and Toss: Add the soy sauce, oyster sauce, sugar, and sesame oil directly to the cabbage. Stir well to coat everything. Dump the cooked eggs back in and gently break them up with your spatula to mix them through. Top with green onions and serve hot over rice.
