Veggie Stir Fry (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 medium carrot, cut into thin matchsticks
02 -
2 cloves of garlic, minced finely
03 -
Half a head of green cabbage, about 1 pound
04 -
3 medium eggs, beaten until smooth
05 -
2 tablespoons of finely diced onion
→ Sauce
06 -
1 tablespoon of light soy sauce
07 -
2 teaspoons of oyster sauce
08 -
2 teaspoons of sugar, white and granulated
09 -
2 teaspoons of dark soy sauce
→ Oil & Seasoning
10 -
4 tablespoons of olive oil, split into parts
11 -
Salt—adjust to your taste
# Instructions:
01 -
Heat a tablespoon of olive oil in a large pan over medium. Pour in the whisked eggs and stir until they're scrambled. Scoop them out once done and set aside.
02 -
Add another tablespoon of olive oil to the pan. Toss in the onions and garlic, cooking them until they release a nice aroma (about a minute).
03 -
Add 2 tablespoons of olive oil to the pan, then throw in the cabbage and carrots. Stir it all up, cover, and let it cook for 3 to 4 minutes.
04 -
Mix in the sugar, oyster sauce, light soy sauce, and dark soy sauce. Stir well and let it cook together for another minute or two.
05 -
Sprinkle a little salt to taste, then put the eggs back into the pan. Stir everything until it's all combined.
# Notes:
01 -
Glass noodles are a great addition if you want variety.
02 -
Store leftovers in the fridge—they're good for 4 days.
03 -
Freeze it if you need it to last up to 3 months.