Cabbage and Egg Stir-Fry

Cabbage and Egg Stir-Fry

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2 tbsp canola or other neutral oil
2 cloves garlic, finely chopped
1/2 head green cabbage, cored and sliced into 1/4-inch-wide ribbons (about 4 cups)
1-2 tbsp water
2 tsp fish sauce
1 egg, beaten
black pepper


In a wok or large skillet, heat the oil over medium-high heat until hot but not smoking.  Add the garlic and stir-fry for about 15 seconds, or until fragrant.  Add the cabbage and stir-fry for about 2 minutes, or until heated through and glistening.  Splash in 1 tbsp water to facilitate cooking and prevent browning.  Continue stir-frying, adding remaining tbsp water if necessary.
After 2-3 minutes, when the cabbage is crisp tender, splash in fish sauce, pour in the egg, and stir-fry briefly to distribute the egg evenly.  Before the egg firmly sets - you want a slightly custardy texture - remove from heat.  Transfer the cabbage to a plate and top with black pepper.
Serve immediately.