Veggie Stir Fry (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 medium carrot, cut into thin sticks
02 -
2 garlic cloves, chopped finely
03 -
3 eggs, medium-sized, beaten
04 -
About 1 pound of green cabbage, half a head
05 -
2 tablespoons of finely diced onion
→ Sauce
06 -
1 tablespoon of light soy sauce
07 -
2 teaspoons of sugar (granulated)
08 -
2 teaspoons of dark soy sauce
09 -
2 teaspoons of oyster sauce
→ Oil & Seasoning
10 -
4 tablespoons olive oil, use in portions
11 -
Salt to taste, adjust as needed
# Instructions:
01 -
Heat 1 tablespoon of olive oil in a big pan over medium heat. Pour in the whisked eggs, stir them up to make scrambled eggs, and set them aside on a plate.
02 -
Add another tablespoon of olive oil to the pan and toss in the garlic and onions. Stir them around and cook for a minute.
03 -
Add the last 2 tablespoons of olive oil and drop in the cabbage and carrots. Stir well, cover the pan, and let the vegetables cook for 3 to 4 minutes.
04 -
Stir in the light soy sauce, dark soy sauce, oyster sauce, and sugar. Let everything mix and simmer for 1 to 2 minutes.
05 -
Taste it and add some salt if needed. Toss the scrambled eggs back into the pan and stir until everything's well mixed.
# Notes:
01 -
Try adding some glass noodles for extra texture.
02 -
Keeps fresh in the fridge for up to 4 days.
03 -
You can freeze this for 3 months if needed.