Egg and Cabbage Stir-Fry

Making Egg and Cabbage Stir-Fry Ahead

Best eaten at once. Keeps in the fridge for up to 1 day; the cabbage softens as it stands.

Egg and Cabbage Stir-Fry: The Method

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1. Beat the eggs and egg whites together. Heat half the oil in a wok or large frying pan over medium-high heat. Pour in the eggs and stir for 1 minute into large soft curds. Tip onto a plate.

   Mark done Start 1 min timer

2. Return the pan to high heat with the remaining oil. Add the cabbage and stir-fry for 4 minutes, until it wilts but still has some bite.

   Mark done Start 4 min timer

3. Add the garlic, ginger and spring onions and cook for 1 minute.

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4. Return the eggs to the pan. Add the soy sauce, vinegar and white pepper and toss for 1 minute. Drizzle with the sesame oil and serve.

   Mark done Start 1 min timer

A Few Pointers

• Cook the cabbage in two batches if the pan looks crowded; a crowded pan steams it.
• Shred the cabbage no thicker than 5 mm so that it cooks in the time given.
• If the eggs overcook, they turn rubbery; take them off the heat while they are still glossy.

What to Put Next to It

Steamed white rice · Sliced cucumber · A bowl of fresh pineapple

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Egg and Cabbage Stir-Fry FAQ

The Numbers per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.