Name: Cabbage and Egg Stir Fry
Ingredients: 1 tbsp Sesame Oil (or Vegetable Oil): For stir-frying, sesame oil adds a nutty aroma, but vegetable or canola oil works perfectly too.; 4 large Eggs: Whisked lightly, these provide the protein and fluffy texture.; 1 tbsp Avocado Oil (or other high-heat oil): For stir-frying the cabbage and aromatics.; 2 cloves Garlic: Minced, for a pungent, aromatic base.; 1-inch piece Ginger: Grated or minced, for a warm, zesty kick.; 1/2 medium head Green Cabbage (about 4-5 cups): Thinly sliced or shredded, the star vegetable, providing crunch and mild sweetness. Napa cabbage can also be used for a softer texture.; 2 tbsp Soy Sauce (or Tamari for gluten-free): For salty, umami flavor.; 1 tsp Rice Vinegar: Adds a touch of acidity to balance the flavors.; 1/2 tsp Sugar (optional): Helps to balance the saltiness and acidity, enhancing overall flavor.; 1/4 tsp White Pepper (or Black Pepper): For a subtle, warming spice.; 1 Green Onion: Thinly sliced, for garnish and a fresh, mild onion flavor.; Toasted Sesame Seeds (optional): For garnish, adding texture and nutty notes.

Ingredients

Scale

1 tbsp Sesame Oil (or Vegetable Oil): For stir-frying, sesame oil adds a nutty aroma, but vegetable or canola oil works perfectly too.
4 large Eggs: Whisked lightly, these provide the protein and fluffy texture.
1 tbsp Avocado Oil (or other high-heat oil): For stir-frying the cabbage and aromatics.
2 cloves Garlic: Minced, for a pungent, aromatic base.
1-inch piece Ginger: Grated or minced, for a warm, zesty kick.
1/2 medium head Green Cabbage (about 4–5 cups): Thinly sliced or shredded, the star vegetable, providing crunch and mild sweetness. Napa cabbage can also be used for a softer texture.
2 tbsp Soy Sauce (or Tamari for gluten-free): For salty, umami flavor.
1 tsp Rice Vinegar: Adds a touch of acidity to balance the flavors.
1/2 tsp Sugar (optional): Helps to balance the saltiness and acidity, enhancing overall flavor.
1/4 tsp White Pepper (or Black Pepper): For a subtle, warming spice.
1 Green Onion: Thinly sliced, for garnish and a fresh, mild onion flavor.
Toasted Sesame Seeds (optional): For garnish, adding texture and nutty notes.

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Instructions

Prepare the Eggs: In a small bowl, whisk the 4 large eggs with a pinch of salt and pepper (if not using white pepper later). Set aside.
Prepare the Vegetables & Sauce: Thinly slice or shred the cabbage. Mince the garlic and grate/mince the ginger. Slice the green onion. In a separate small bowl, whisk together the 2 tbsp soy sauce, 1 tsp rice vinegar, 1/2 tsp sugar (if using), and 1/4 tsp white pepper. Set this sauce mixture aside.
Cook the Eggs: Heat 1 tbsp of sesame oil (or vegetable oil) in a large skillet or wok over medium-high heat. Once hot, pour in the whisked eggs. Let them set for about 30 seconds, then gently scramble them until just cooked through but still slightly moist. Remove the eggs from the pan and set them aside on a plate.
Sauté Aromatics: Add the 1 tbsp of avocado oil (or other high-heat oil) to the same skillet or wok. Once the oil is shimmering, add the minced garlic and grated ginger. Stir-fry for about 30 seconds until fragrant, being careful not to burn them.
Stir-Fry the Cabbage: Add the sliced cabbage to the wok. Increase the heat to high and stir-fry for 3-5 minutes. You want the cabbage to become tender-crisp – softened but still retaining a bit of a bite. Avoid overcooking, as it can become mushy.
Combine and Sauce: Return the cooked eggs to the wok with the cabbage. Pour the prepared soy sauce mixture over everything. Toss well to combine and ensure the cabbage and eggs are evenly coated with the sauce. Cook for another 1-2 minutes, allowing the sauce to heat through and slightly thicken.
Garnish and Serve: Remove from heat. Stir in most of the sliced green onions, reserving a few for garnish. Serve immediately, garnished with the remaining green onions and a sprinkle of toasted sesame seeds, if desired.

Nutrition

Serving Size: one normal portion
Calories: 300