This is my mum’s easy and fast cabbage with egg stir-fry which I love to cook on busy weekday nights. I tend to add cabbage to my supermarket trolley nowadays as it is cheap, nutritious and keeps well in the fridge.
I usually cook the leafyvegetables first, and hardy vegetable like cabbage and choyote towards the end of the week. Like all my mum’s recipes, even though the key ingredients are few (in this case: cabbage, egg and light soy sauce), the taste is superb with the natural sweetness of cabbage totally standing out in this stir-fry.
Heat oil in wok; stir fry ginger until fragrant. Add garlic and stir fry for about 30 seconds.
Add cabbage and stir fry until they start to soften. Add sauce (A), stirring to coat cabbage evenly in the sauce. Cover with lid and allow to simmer on low heat for about 2 minutes.
Pour egg mixture over the cabbage and stir fry quickly. Once the egg is almost cooked, drizzle cooking wine along the sides of the wok and turn off the stove when you smell the aroma of the wine seconds later.
Noob Cook Tips
If you have ready chicken or vegetable stock (or you may also cheat with chicken cube), you can use it in place of the sauce used in this recipe.
Cabbage, when cooked right (not too raw and not overcooked) has a natural sweetness and mild crunch.
The cabbage used in this recipe is the round head type (aka (Beijing Cabbage/gaolicai/高丽菜/卷心菜) and not to be confused with the longish type aka napa cabbage.