Description
This Irresistibly Quick Chinese Cabbage Egg Stir Fry Delight is a vibrant and flavorful dish featuring tender shredded Chinese cabbage, spicy Thai chili peppers, and fluffy scrambled eggs. Perfect for a fast, nutritious meal, it combines the aromatic ginger and garlic with light soy sauce to create a harmonious balance of taste and texture. Ready in under 20 minutes, this stir fry is both easy to prepare and delicious.
Ingredients
Scale
Vegetables and Aromatics
- 1/4 medium Chinese cabbage (washed and finely shredded)
- 2 fresh Thai red chili peppers (sliced into rings)
- 2 garlic cloves (finely minced)
- 1 thumb-sized piece fresh ginger (minced)
Egg Mixture
- 2 large eggs (beaten with a pinch of salt and black pepper)
Oils and Sauces
- 3 tbsp vegetable oil (divided, can substitute with sesame oil)
- 1 tbsp light soy sauce (use tamari for gluten-free)
- 1/8 teaspoon fine salt (adjust to taste)
- 1/8 teaspoon ground black pepper
Instructions
- Prepare ingredients: Wash and drain the Chinese cabbage thoroughly. Finely shred it, then mince the garlic and ginger. Slice the Thai chili peppers into thin rings for extra flavor.
- Beat the eggs: In a bowl, beat the eggs with a pinch of salt and black pepper until smooth and well-combined, creating a fluffy base for your stir fry.
- Cook the eggs: Heat 1 tablespoon of vegetable oil in a large frying pan or wok over medium heat. Pour in the eggs and let them set before scrambling into small curds, then remove from the pan and set aside.
- Sauté aromatics: Add the remaining 2 tablespoons of oil to the pan. Sauté the minced ginger and garlic over medium heat until fragrant and lightly golden, filling your kitchen with a delightful aroma.
- Stir-fry cabbage: Raise the heat to high, then add the shredded cabbage. Stir fry for about 1 minute until it just softens, keeping that crisp texture.
- Combine all: Return the scrambled eggs to the pan. Stir in light soy sauce, salt, ground black pepper, and sliced Thai chilies, mixing thoroughly until everything is heated through and well-combined.
Notes
- For a gluten-free version, substitute light soy sauce with tamari.
- Adjust the number of Thai chili peppers according to your preferred spice level.
- Use sesame oil instead of vegetable oil for a nuttier flavor.
- Serve immediately to enjoy the crisp texture of the cabbage.
- This dish pairs wonderfully with steamed jasmine rice or as a side to other Asian-inspired meals.
