Classic Chinese Cabbage Egg Stir Fry
This classic Chinese cabbage egg stir fry is a quick and easy dish, perfect for a weeknight meal. Fluffy scrambled eggs and crisp-tender Chinese cabbage are coated in a savory sauce for a flavorful experience.
Equipment
- Wok or large skillet
- Small bowl
Ingredients
Main Ingredients
- 3 large Eggs
- 1 small head Chinese Cabbage (Napa Cabbage) about 1 lb, outer leaves removed, cut into 1-inch pieces
- 3 cloves Garlic minced
- 1 inch piece Fresh Ginger grated or finely minced
Sauce and Seasoning
- 2 tablespoons Cooking Oil e.g., vegetable, canola, or peanut oil
- 2 tablespoons Soy Sauce low sodium preferred
- 1 tablespoon Oyster Sauce optional
- 1 teaspoon Rice Vinegar
- 1/2 teaspoon Sesame Oil
- A pinch White Pepper
- Salt To taste
Garnish (Optional)
- Sliced green onions or a sprinkle of toasted sesame seeds
Instructions
Cooking Steps
- Whisk eggs with salt and white pepper, then scramble in 1 tablespoon of cooking oil until set but still moist; set aside.
- Heat the remaining 1 tablespoon of oil, then stir-fry minced garlic and ginger for 30 seconds until fragrant.
- Add chopped Chinese cabbage and stir-fry on high heat for 3-5 minutes until softened yet still crunchy.
- Whisk together soy sauce, oyster sauce (if using), and rice vinegar, then pour over the cabbage in the wok.
- Return scrambled eggs to the wok and toss everything for 1-2 minutes to ensure even coating with the sauce.
- Remove from heat, stir in sesame oil, and serve immediately; garnish with green onions or sesame seeds if desired.
Notes
Adjust the amount of soy sauce and salt to your preference, especially if using regular soy sauce instead of low sodium. For added heat, you can include a pinch of red pepper flakes with the aromatics.