Egg Fried Cabbage
Ingredients:
20 oz (600 g) green cabbage (spring cabbage is best), finely shredded
2 oz (70 g) carrot, julienned
3 eggs, beaten
1 oz (20 g) scallion, finely chopped
1 clove garlic, minced
2 ½ tbsp vegetable oil
2 tbsp soy sauce
2 tbsp teriyaki sauce
1 tsp sesame seeds
Ground black pepper, to taste
Salt, to taste
Instructions:
Prepare ingredients
Shred the cabbage finely, julienne the carrot, chop the scallion, and beat the eggs.
Cook the eggs
Heat ½ tbsp of vegetable oil in a large wok or skillet over medium-high heat.
Pour in the beaten eggs and scramble until just set. Remove from the pan and set aside.
Stir-fry the veggies
In the same pan, add the remaining 2 tbsp of oil.
Add garlic and sauté for 20–30 seconds until fragrant.
Toss in the cabbage and carrot. Stir-fry for 3–4 minutes until slightly softened but still crisp.
Add seasoning
Stir in soy sauce, teriyaki sauce, salt, and black pepper. Mix well.
Combine
Return the scrambled eggs to the pan, breaking them into small pieces.
Stir everything together for 1–2 minutes.
Finish & serve
Sprinkle with scallions and sesame seeds before serving.