Irresistible Chinese Cabbage Egg Stir Fry Recipe

The tantalizing aroma of Chinese Cabbage Egg Stir Fry fills the kitchen, instantly transporting you to a bustling street market in Beijing. Imagine vibrant greens glistening with soy sauce, tender eggs mingling with crunchy cabbage, and just the right touch of garlic wafting through the air. It’s a dish that promises to awaken your taste buds and warm your heart.

This dish has a special place in my culinary repertoire. I vividly remember the first time I made it for friends during a casual dinner party. The delighted expressions as they took their first bites were priceless, turning what started as a simple stir fry into an unforgettable experience filled with laughter and shared stories.

My friends couldn’t stop raving about how they could taste the love and effort in every bite of that stir fry.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Chinese Cabbage: Fresh, crisp leaves are essential; look for bright green color without any brown spots.

• Eggs: Use large eggs for fluffiness; free-range eggs can add richer flavor.

• Garlic: Fresh cloves add an aromatic kick; you can never have too much garlic in stir fries!

• Soy Sauce: Opt for low-sodium soy sauce to control saltiness while still enjoying great flavor.

• Sesame Oil: A little drizzle adds depth and nuttiness; use toasted sesame oil for extra richness.

• Scallions: Green parts offer a fresh crunch; chop them finely to sprinkle on top.

• Vegetable Oil: Use for frying; choose oils with high smoke points like canola or peanut oil.

• White Pepper: This adds a subtle heat; it’s milder than black pepper but delivers an impressive punch.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Chinese Cabbage Egg Stir Fry

Prepare Your Ingredients: Begin by washing and slicing the Chinese cabbage into thin strips. Mince several cloves of garlic until fragrant, and chop scallions finely for garnish.

Heat the Pan: In a large skillet or wok, heat vegetable oil over medium-high heat until shimmering. This ensures your ingredients sizzle instead of stew.

Sauté Garlic and Scallions : Add minced garlic and half of the chopped scallions into the hot pan. Sauté them until golden and aromatic, creating an irresistible base.

Add Cabbage : Toss in the sliced Chinese cabbage next. Stir-fry for about 3-4 minutes until it wilts slightly but still maintains its vibrant color and crunch.

Whisk Eggs : In a bowl, whisk together eggs with a pinch of white pepper until frothy. This step guarantees fluffy scrambled eggs amidst the stir-fry goodness.

Add Eggs to Stir Fry : Pour the beaten eggs into the skillet over the cabbage mixture. Allow them to cook undisturbed for about 30 seconds before scrambling everything together until just set.

Add Soy Sauce : Drizzle soy sauce over your stir fry and give everything a good toss to combine flavors beautifully, cooking for another minute or two.

Serve this delightful dish hot from the skillet, garnished with remaining scallions for that extra pop of color!

There you have it—a wonderfully flavorful Chinese Cabbage Egg Stir Fry that’s easy enough to whip up on any busy weeknight yet impressive enough to serve during gatherings! Enjoy every mouthful filled with warmth, flavor, and perhaps even fond memories like mine!

Perfecting the Cooking Process

Sauté the cabbage first until it’s slightly wilted, then add beaten eggs for a fluffy texture. Cook on medium heat to avoid burning.

Add Your Touch

Feel free to swap out Chinese cabbage for bok choy or add your favorite proteins like chicken or tofu. Personalize with soy sauce or chili flakes for extra flavor.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stovetop to maintain texture without overcooking.

Sharing this dish at a family gathering had everyone asking for seconds, especially my uncle who claimed he didn’t like cabbage until he tried my stir fry!

FAQ

Can I use other types of cabbage?

Yes! Napa or savoy cabbage also works well in this stir fry.

What can I serve with this dish?

Pair it with steamed rice or noodles for a complete meal experience.

How do I make it spicier?

Add sliced jalapeños or red pepper flakes to kick up the heat level!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Chinese Cabbage Egg Stir Fry

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• Author: Jennifer
• Total Time: 20 minutes
• Yield: Serves 4

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Description

Experience the vibrant flavors of Chinese Cabbage Egg Stir Fry, a quick and delicious dish that brings the essence of Beijing’s street markets to your kitchen. This colorful stir fry combines fresh Chinese cabbage, fluffy eggs, and aromatic garlic, creating a delightful meal perfect for busy weeknights or gatherings. Serve it over rice or noodles for a complete culinary experience that is both satisfying and nutritious.

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Ingredients

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• 4 cups Chinese cabbage (sliced)
• 3 large eggs
• 4 cloves garlic (minced)
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon sesame oil
• 2 scallions (chopped)
• 2 tablespoons vegetable oil (for frying)
• 1/2 teaspoon white pepper

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Instructions

1. Prepare your ingredients by washing and slicing the Chinese cabbage, mincing garlic, and chopping scallions.
2. Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering.
3. Sauté minced garlic and half of the chopped scallions until golden and fragrant.
4. Add sliced cabbage to the pan; stir-fry for 3-4 minutes until slightly wilted but still crunchy.
5. Whisk together eggs with white pepper in a bowl until frothy. Pour over the cabbage mixture and cook undisturbed for 30 seconds before scrambling everything together until just set.
6. Drizzle soy sauce over the stir fry, toss to combine, and cook for an additional minute.
7. Garnish with remaining scallions and serve hot.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Main
• Method: Frying
• Cuisine: Chinese

Nutrition

• Serving Size: 1 cup (250g)
• Calories: 220
• Sugar: 2g
• Sodium: 600mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 3g
• Protein: 12g
• Cholesterol: 370mg