This vibrant and nutritious cabbage and egg stir fry is the perfect solution for busy weeknights when you need a quick, healthy meal that doesn’t compromise on flavor. Combining the crisp texture of fresh cabbage with fluffy scrambled eggs and aromatic spices, this dish delivers maximum taste with minimal effort. Ready in just 15 minutes, this Asian-inspired stir fry is both budget-friendly and satisfying.
Ingredients
For the Stir Fry:
- 1/4 medium cabbage, shredded (approximately 300g / 10.5 oz)
- 2 large eggs, whisked
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced (15g / 0.5 oz)
- 2-3 Thai bird’s eye chilies, thinly sliced (or 1 regular red chili)
- 1 medium onion, thinly sliced (150g / 5.3 oz)
- 3 tablespoons vegetable oil (45ml / 1.5 fl oz)
- 2 tablespoons soy sauce (30ml / 1 fl oz)
- 1 tablespoon oyster sauce (15ml / 0.5 fl oz)
- 1/2 teaspoon sesame oil (2.5ml)
- 1/4 teaspoon white pepper
- Salt to taste
- 2 spring onions, chopped (for garnish)
- Fresh lettuce leaves for serving
Step-by-Step Instructions
Preparation (5 minutes)
- Prepare the vegetables: Shred the cabbage into thin strips using a sharp knife or mandoline. Thinly slice the onion and set aside. Mince the garlic and ginger, keeping them together in a small bowl.
- Prepare the sauce: In a small bowl, combine soy sauce, oyster sauce, sesame oil, and white pepper. Mix well and set aside.
- Beat the eggs: Whisk the eggs in a bowl with a pinch of salt until well combined and slightly frothy.
Cooking Process (10 minutes)
- Heat the wok: Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until shimmering.
- Scramble the eggs: Pour the beaten eggs into the hot wok and let them set for 30 seconds. Using a spatula, gently scramble the eggs until just cooked but still slightly soft. Remove from wok and set aside.
- Sauté aromatics: Add the remaining 2 tablespoons of oil to the same wok. Add minced garlic, ginger, and sliced chilies. Stir-fry for 30 seconds until fragrant.
- Cook the onions: Add the sliced onions to the wok and stir-fry for 2 minutes until they begin to soften and become translucent.
- Add the cabbage: Add the shredded cabbage to the wok and stir-fry for 3-4 minutes until it begins to wilt but still retains some crunch.
- Combine and season: Return the scrambled eggs to the wok and pour in the prepared sauce mixture. Toss everything together for 1-2 minutes until well combined and heated through.
- Final touches: Remove from heat and garnish with chopped spring onions. Serve immediately over fresh lettuce leaves.
Nutritional Information
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 minutes
Servings: 2-3 portions
Per Serving (based on 2 servings):
- Calories: 185
- Protein: 8g
- Carbohydrates: 12g
- Fat: 12g
- Fiber: 4g
- Sodium: 680mg
- Vitamin C: 45mg (75% DV)
- Vitamin K: 85mcg (71% DV)
- Folate: 65mcg (16% DV)
Recipe Variations and Substitutions
Protein Additions
Transform this simple stir fry into a more substantial meal by adding protein. Sliced chicken breast, prawns, or tofu work beautifully. Cook the protein first, remove from the wok, then follow the recipe as written, adding the cooked protein back with the eggs.
Vegetable Variations
While cabbage is the star, you can incorporate other vegetables for variety. Try adding julienned carrots, bell peppers, or bean sprouts. Snow peas and baby corn also complement the dish perfectly.
Spice Level Adjustments
For those who prefer milder heat, substitute the Thai chilies with a small amount of paprika or omit them entirely. For extra heat lovers, add a dash of chili oil or sriracha sauce.
Sauce Alternatives
Create different flavor profiles by substituting the oyster sauce with hoisin sauce for sweetness, or fish sauce for a more authentic Southeast Asian taste. Vegetarians can replace oyster sauce with mushroom sauce or additional soy sauce.
Grain Additions
Serve over steamed jasmine rice, brown rice, or rice noodles to make this a more filling meal. The dish also pairs wonderfully with quinoa for a protein boost.
Storage and Reheating Tips
This cabbage and egg stir fry is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 2 days. When reheating, use a wok or large skillet over medium-high heat, adding a splash of water if needed to prevent sticking. The eggs may become slightly more firm upon reheating, but the flavors will remain delicious.
Frequently Asked Questions
Can I make this dish ahead of time?
While this stir fry is best served immediately after cooking, you can prep all ingredients in advance. Store the shredded cabbage, minced aromatics, and sauce mixture separately in the refrigerator for up to 24 hours before cooking.
What type of cabbage works best for this recipe?
Regular green cabbage works perfectly for this recipe, providing the ideal balance of crunch and flavor. Napa cabbage can also be used for a more delicate texture, though it will cook faster and become softer.
Can I make this recipe vegetarian or vegan?
To make this dish vegetarian, simply replace the oyster sauce with mushroom sauce or extra soy sauce. For a vegan version, omit the eggs and add crumbled firm tofu or extra vegetables like mushrooms for substance.
How do I prevent the cabbage from becoming too soggy?
The key to maintaining crisp cabbage is high heat and quick cooking. Ensure your wok is very hot before adding ingredients, and don’t overcook the cabbage. It should retain some bite while being tender enough to eat comfortably.
What can I serve alongside this dish?
This versatile stir fry pairs well with steamed rice, fried rice, or Asian noodles. It also works as a side dish alongside grilled meats or fish. For a complete meal, serve with miso soup or a simple cucumber salad.
This cabbage and egg stir fry represents the perfect marriage of simplicity and flavor, proving that delicious, healthy meals don’t require complicated ingredients or lengthy preparation times. The combination of textures and the aromatic blend of garlic, ginger, and chilies create a satisfying dish that will quickly become a weeknight favorite in your household.