Ingredients
Vegetables & Aromatics
- ½ of green cabbage (about 1 pound), sliced thinly
- 1 medium carrot, julienned or sliced thinly
- 2 tablespoons onion, diced
- 2 garlic cloves, minced
Eggs
- 3 medium eggs, beaten
Seasonings & Sauces
- 1 tablespoon light soy sauce
- 2 teaspoons dark soy sauce
- 2 teaspoons oyster sauce
- 2 teaspoons white granulated sugar
- Salt, to taste
Oil
- 4 tablespoons olive oil, divided
Instructions
- Scramble the Eggs: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the beaten eggs and cook, stirring frequently, until they are scrambled and fully set. Transfer the eggs to a plate and set aside.
- Sauté Aromatics: In the same skillet, add another tablespoon of olive oil. Sauté the diced onion and minced garlic for about 1 minute or until fragrant and slightly softened.
- Cook Vegetables: Add the remaining 2 tablespoons of olive oil to the skillet. Stir in the sliced cabbage and julienned carrot, then cover the skillet. Cook for 3-4 minutes, stirring occasionally, until the vegetables are starting to soften but still have some crunch.
- Add Sauces and Seasoning: Stir in the light soy sauce, dark soy sauce, oyster sauce, and sugar. Toss well to combine all the ingredients evenly and continue cooking for another 1-2 minutes. Taste and adjust salt as needed.
- Finish and Serve: Return the cooked scrambled eggs to the skillet, mixing them gently into the vegetables until everything is well combined. Serve hot as a main dish or alongside rice or noodles.
Notes
- For a vegan version, omit eggs and substitute oyster sauce with a vegetarian stir-fry sauce.
- Try adding sliced shiitake mushrooms or bell peppers for extra flavor and texture.
- Leftovers keep well in the fridge for up to 3 days—just reheat in a skillet or microwave.
- For added protein, toss in cooked tofu or shrimp at the end.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 217
- Sugar: 5g
- Sodium: 655mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 141mg
