Veggie Egg Stir Fry (Print Version)
# 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:
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.
02 -
On the same skillet, pour in another spoonful of olive oil. Toss in the onions and garlic, cooking them briefly for a minute.
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.
04 -
Stir in the granulated sugar, dark soy, light soy, and oyster sauce. Let it simmer and coat everything for around 2 minutes.
05 -
Season with some salt if needed, then toss the scrambled eggs back in with the veggies. Stir until everything's combined.
# Notes:
01 -
Try adding clear noodles for extra texture.
02 -
It keeps well in your fridge for up to 4 days.
03 -
Store it in your freezer if you want it to last longer—around 3 months.