Fast Veggie Stir Fry (Print Version)
# Ingredients:
→ Main Ingredients
01 -
Half a green cabbage (weighing around 1 pound)
02 -
3 medium-sized eggs, whisked
03 -
A single medium carrot, thinly sliced into sticks
04 -
2 tablespoons of chopped onion
05 -
2 garlic cloves, finely chopped up
→ Sauce
06 -
2 teaspoons of oyster sauce
07 -
A tablespoon of light soy sauce
08 -
2 teaspoons of dark soy sauce
09 -
2 teaspoons of granulated sugar
→ Oil & Seasoning
10 -
4 tablespoons of olive oil, divided into portions
11 -
Add as much salt as you like
# Instructions:
01 -
Add 1 tablespoon of olive oil to a skillet warmed over medium heat. Pour in the eggs and stir until scrambled. Move the eggs onto a plate once cooked.
02 -
Pour in another tablespoon of olive oil to the skillet. Toss in the garlic and onions, cooking them for about a minute.
03 -
Mix 2 tablespoons of olive oil with the cabbage and carrots. Stir everything, cover the pan, and let it all cook for around 3 to 4 minutes.
04 -
Pour in the oyster sauce, both soy sauces, and sugar. Stir and let it all cook together for another 1 to 2 minutes.
05 -
Taste test to see if you need extra salt. Toss the cooked eggs back into the skillet. Mix all the ingredients together.
# Notes:
01 -
You can throw in glass noodles for a fun texture.
02 -
This will stay fresh in the fridge for about 4 days.
03 -
Freeze for a longer storage option—up to 3 months.