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Veggie Egg Stir Fry

Featured in Meatless meals that satisfy.

This cabbage and egg stir fry turns basic ingredients into a wholesome, tasty dish. Crunchy carrots, tender cabbage, and fluffy eggs meet a bold mix of light soy, dark soy, oyster sauce, and sugar. It’s quick, healthy, and perfect for weeknights. You can toss in noodles, enjoy it as is, and save extras in the fridge for easy prep later in the week.
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alicia in the kitchen
Updated on Sat, 12 Apr 2025 19:52:51 GMT
A vibrant plate of stir-fried veggies with cabbage and eggs in a tasty sauce. Pin it
A vibrant plate of stir-fried veggies with cabbage and eggs in a tasty sauce. | tasteofsavor.com

This colorful cabbage stir-fry turns an ordinary veggie into something special. You'll enjoy soft cabbage strips, fluffy egg bits, and crunchy carrot sticks, all wrapped in a tasty Asian-style sauce.

The best part happens when the cabbage browns in the hot pan, soaking up all that yummy sauce while staying just the right amount of crisp. This shows how everyday stuff can make really good food.

Main Components

  • Green Cabbage: Go for a weighty, fresh head with snappy leaves and zero brown spots
  • Farm Eggs: Let them sit at room temp for extra fluffiness
  • Fresh Carrots: Pick bright, hard ones for the best snap
  • Aromatics: Garlic and onions create your taste foundation
  • Asian Sauces: Good light soy, dark soy and oyster sauce bring richness

Preparation Steps

Getting Ready:
Slice cabbage into slim, matching strips. Cut carrots into matchsticks and dice onions finely.
Egg Approach:
Cook eggs just until they start setting to keep them soft.
Beginning the Fry:
Get your wok smoking hot. Pour oil bit by bit to keep the heat up. Aromatics go in first.
Veggie Time:
Cook your cabbage and carrots in small amounts. Listen for that nice sizzle. Keep everything moving around.
Adding Flavor:
Drizzle sauces near the edges so they bubble up fast. Toss everything so it's evenly covered.
Wrapping Up:
Mix eggs in at the end with gentle movements.
A bowl of food with a wooden spoon in it. Pin it
A bowl of food with a wooden spoon in it. | tasteofsavor.com

What you hear when food hits a hot wok tells you everything you need to know about good stir-fry cooking.

Time Management

Your cabbage should turn see-through but still have some bite. Aim to finish cooking in about 6-7 minutes for the tastiest results.

Serving Style

Dish it up hot with some green onions on top. You should see steam coming off your plate.

Different Takes

Try adding some sesame oil for a nutty flavor or chili oil for heat. Anything extra you add should make what's already there taste even better.

Keeping Leftovers

Store in tight containers in your fridge for up to 4 days. Bring back the crunch by heating in a super hot pan.

A bowl of vegetables with a wooden chopstick in it. Pin it
A bowl of vegetables with a wooden chopstick in it. | tasteofsavor.com

Getting that restaurant-quality cabbage stir-fry comes down to watching your heat and timing. Every part needs just enough cooking time to taste good but still keep the right feel in your mouth.

Frequently Asked Questions

→ Can I use different vegetables?
Of course! Try adding bell peppers, mushrooms, or bean sprouts for variety.
→ How can I make this vegetarian?
Just switch out the oyster sauce for a vegetarian mushroom-based option and you’re good!
→ What goes well with this dish?
Serve it over rice, mix it with noodles, or keep it simple and enjoy it solo.
→ Any tips for storing leftovers?
Pop leftovers in a sealed container and refrigerate for up to 4 days or freeze to keep them longer.
→ How do I make this spicier?
Add sriracha, chili flakes, or toss in some fresh hot peppers while it cooks.

Veggie Egg Stir Fry

This easy stir fry mixes crispy cabbage and carrots with soft scrambled eggs in a savory Asian-inspired sauce. Perfect for a fast and filling meal.

Prep Time
10 Minutes
Cook Time
20 Minutes
Total Time
30 Minutes
By: Alicia

Category: Vegetarian

Difficulty: Easy

Cuisine: Asian

Yield: 4 Servings

Dietary: Low-Carb, Vegetarian, Dairy-Free

Ingredients

→ Main Ingredients

01 1 medium carrot, cut into thin strips
02 2 cloves of garlic, minced finely
03 About 1 pound of green cabbage, chopped in half
04 3 whisked eggs, medium size
05 2 tablespoons of diced onion

→ Sauce

06 1 tablespoon of soy sauce (light variety)
07 2 teaspoons of dark soy sauce
08 2 teaspoons of white sugar
09 2 small teaspoons of oyster sauce

→ Oil & Seasoning

10 4 tablespoons of olive oil, split between steps
11 Salt—use as much or as little as you prefer

Instructions

Step 01

Heat up 1 tablespoon of olive oil in a medium-hot pan. Scramble the eggs until they’re no longer runny, then plop them onto a separate plate.

Step 02

On the same skillet, pour in another spoonful of olive oil. Toss in the onions and garlic, cooking them briefly for a minute.

Step 03

Add 2 tablespoons of olive oil to the pan with the carrots and cabbage. Mix everything, cover with a lid, and let it steam for 3 to 4 minutes.

Step 04

Stir in the granulated sugar, dark soy, light soy, and oyster sauce. Let it simmer and coat everything for around 2 minutes.

Step 05

Season with some salt if needed, then toss the scrambled eggs back in with the veggies. Stir until everything's combined.

Notes

  1. Try adding clear noodles for extra texture.
  2. It keeps well in your fridge for up to 4 days.
  3. Store it in your freezer if you want it to last longer—around 3 months.

Tools You'll Need

  • A sharp kitchen knife or mandoline slicer
  • A large non-stick pan or skillet
  • Spoons for measuring ingredients

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Eggs are included in this dish.
  • This includes soy-based ingredients.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 217
  • Total Fat: 15 g
  • Total Carbohydrate: 15 g
  • Protein: 7 g