Cabbage and Egg Stir-Fry

Steps

How to make it

Prep 5 min · Cook 10 min

1. Shred a quarter head of cabbage into coarse strips; rinse and drain well. Smash and mince 1 garlic clove. Beat 2 eggs in a bowl with 1/4 tsp salt and 1 tsp water until lightly frothy.
2. Heat a skillet over medium heat with 1 Tbsp oil. When hot, sauté the garlic about 20 seconds.
3. Add the cabbage and stir-fry over high heat 2 minutes until the leaves soften slightly but still hold some crunch and have not released much water.
4. Push the cabbage to the side of the pan. Pour the eggs into the center and, once the bottom sets, gently push into soft curds with a spatula, about 1 minute.
5. Toss the eggs with the cabbage and sprinkle a pinch of white pepper. Taste and add a little more salt if needed.
6. Divide into 2 portions and serve hot, or cool for bento.

Tips & storage

Make it easier

• Don't cook the cabbage until it releases too much water—crisper texture is nicer.
• Drain vegetables well before cooking; excess water steams them and softens the texture.

Refrigerate up to 2 days; reheat in a dry skillet rather than the microwave for better aroma.

Substitutions

Optional add-ins