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A vibrant bowl of chinese cabbage egg stir fry with visible egg pieces

Savory Chinese Cabbage Egg Stir Fry

This savory stir-fry combines tender-crisp Chinese cabbage with fluffy scrambled eggs, all coated in a flavorful sauce that comes together quickly for a delicious and easy meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs Chinese cabbage (Napa cabbage) cut into 1-inch pieces
  • 4 large eggs lightly beaten
  • 2 cloves garlic minced
  • 1 tablespoon ginger minced
  • 2 tablespoons soy sauce low sodium preferred
  • 1 tablespoon oyster sauce optional
  • 1 teaspoon rice vinegar
  • 1 teaspoon sugar
  • 0.5 teaspoon sesame oil
  • 2 tablespoons vegetable oil or your preferred stir-fry oil, divided
  • white pepper Pinch of
Optional Garnish
  • chopped green onions
  • toasted sesame seeds a sprinkle of

Equipment

  • wok or large skillet
  • small bowl
  • whisk

Method
 

Preparation
  1. Whisk together soy sauce, oyster sauce (if using), rice vinegar, sugar, and sesame oil in a small bowl, then set aside.
Cooking
  1. Heat 1 tablespoon of vegetable oil in a wok or skillet over medium-high heat, then scramble the beaten eggs gently until just set but still soft, breaking them into bite-sized pieces and setting them aside.
  2. Add the remaining 1 tablespoon of vegetable oil to the wok, then stir-fry minced garlic and ginger for about 30 seconds until fragrant.
  3. Add the chopped Chinese cabbage to the wok and stir-fry for 3-5 minutes until tender-crisp and slightly wilted.
  4. Return the cooked eggs to the wok with the cabbage, pour the prepared sauce over everything, and toss well to coat, cooking for 1-2 minutes until the sauce thickens and all ingredients are combined and heated through.
  5. Season with a pinch of white pepper, then transfer to a serving platter.
Serving
  1. Garnish with chopped green onions and toasted sesame seeds, if desired.

Notes

Adjust the amount of soy sauce and oyster sauce to your preference. For a spicier kick, add a pinch of red pepper flakes with the garlic and ginger. Make sure not to overcook the cabbage; it should still have a slight crunch for best texture.