Classic Chinese Cabbage Egg Stir Fry
This classic Chinese Cabbage Egg Stir Fry is a quick and satisfying meal featuring tender cabbage and fluffy eggs in a savory sauce. It's perfect for a weeknight dinner and can be customized with optional ingredients.
Equipment
- wok
- skillet
- cutting board
- knife
- small bowls
Ingredients
Main Ingredients
- 1 tbsp Cooking Oil e.g., vegetable, canola, or peanut oil
- 2 Eggs large, lightly beaten with a pinch of salt
- ½ Chinese Cabbage (Napa Cabbage) head, roughly 500g, cut into 1-inch pieces
- 2 Garlic cloves, minced
- 1 Ginger inch, grated (optional, but highly recommended for flavor)
Sauce
- 1 tbsp Soy Sauce or tamari for gluten-free
- 1 tsp Oyster Sauce optional, for umami depth
- ½ tsp Sugar to balance flavors
- Pinch White Pepper
- 1 tbsp Water or Chicken Broth
- ½ tsp Cornstarch mixed with the water/broth to form a slurry
Garnish (Optional)
- Sesame Oil for drizzling
- Green Onions or Sesame Seeds for garnish
Instructions
Preparation
- Chop cabbage, mince garlic and ginger, beat eggs, and measure all sauce ingredients into separate bowls to ensure everything is ready for stir-frying.
Cooking
- Heat half a tablespoon of oil in a large wok or skillet over medium-high heat, then pour in the beaten eggs and scramble gently until just set; remove and set aside.
- Add the remaining oil to the hot wok, then stir-fry minced garlic and grated ginger for 15-30 seconds until fragrant, being careful not to burn.
- Add the chopped Chinese cabbage to the wok and stir-fry for 3-5 minutes until it softens slightly but retains some crispness.
- Stir the cornstarch slurry and pour it into the wok along with soy sauce, oyster sauce (if using), sugar, and white pepper.
- Add the cooked eggs back to the wok and toss everything together for 1-2 minutes until the sauce thickens and evenly coats the cabbage and eggs.
Serving
- Drizzle with sesame oil and garnish with green onions or sesame seeds if desired, then serve immediately.
Notes
For an extra kick, add a pinch of red pepper flakes with the garlic and ginger. You can adjust the amount of soy sauce and sugar to your taste. This dish is best served immediately to enjoy the crisp texture of the cabbage.