Enjoy a delightful combination of crunchy shredded cabbage and fluffy, aromatic scrambled eggs, all brought together with a dressing of soy sauce, salt, and sugar. This egg and cabbage stir-fry is our go-to dish for the winter table, especially when fresh cabbage is in season.
Unlike meat stir-fry dishes that require marinating, this dish is incredibly easy to prepare. Even novice cooks can achieve great flavors, as the two main ingredients complement each other perfectly.
In this recipe, I fry the eggs and cabbage separately. Some Chinese restaurants prefer to cook them together, allowing the egg to coat the cabbage. The first method allows you to savor the distinct flavors of both ingredients, while the latter emphasizes the sweetness and crunch of the cabbage.
Ingredients for Cabbage and Egg Stir Fry
This recipe requires just a few simple ingredients:
- Cabbage: Choose heads that are heavy and vibrant green. Shred them for stir-frying, or you can hand-tear or cut them into pieces.
- Egg: Fresh, high-quality eggs significantly enhance the flavor of the dish.
- Garlic: Use minced garlic to infuse the dish with a delightful aroma, complemented by chopped ginger.
- Ginger: This ingredient helps eliminate any unpleasant flavors while enhancing the overall taste.
- Soy Sauce: Adds a savory flavor and essential saltiness. Don’t skimp on this ingredient, as it ties everything together.
- Salt: Provides a basic salty flavor.
- Thai Peppers: Optional, for those who enjoy a bit of heat.
Preparation: Drain the Cabbage
A crucial step for a delicious cabbage and egg stir-fry is to thoroughly drain the cabbage after washing. I prefer to wash each cabbage leaf individually and then drain them completely before cutting or shredding.
In a previous recipe featuring cabbage and pork stir-fry, I introduced a handy tool, the salad spinner. Ensuring no water clings to the cabbage is essential, as excess moisture can dilute the flavors.
Cooking Steps
1. Whisk the eggs with a pinch of salt and pepper, then scramble them in a pan. Set aside.
2. In the same pan, add some oil and sauté the garlic and ginger until fragrant. Then, add the cabbage and stir-fry until it becomes tender.
3. Return the scrambled eggs to the pan, add salt, pepper, light soy sauce, and Thai peppers if using. Mix everything well, and your dish is ready!
Serving Suggestions
This dish can serve as a perfect main course for vegetarians. It also makes an excellent side dish for heartier meals, such as red-braised pork belly or crispy pan-fried pork belly.
Steamed rice is the ideal accompaniment, but noodles or steamed buns work well too.
If you’re familiar with Chinese hamburgers, there’s a vegetarian version featuring eggs and shredded vegetables. Simply cut the buns in half and fill them with the stir-fry. Alternatively, serve it with pancakes, similar to the way moo shu dishes are presented.
