Cabbage and Egg Stir Fry

By kbwinson

A quick veggie side dish.

Ingredients

• 2 tbsp canola oil
• 2 cloves garlic, minced
• 1 package cole slaw mix, about 4cups total
• 1-2 tbsp water
• 2 tsp fish sauce
• 2 eggs, beaten
• Black pepper

Details

Servings 4

Preparation

Step 1

In a wok or large skillet, heat the oil over medium-high heat until hot but not smoking. Add the garlic and stir-fry for about 15 seconds or until fragrant. Add the cabbage and stir-fry for about 2 minutes, or until heated through and glistening. Splash in 1 tbsp of water to facilitate cooking and prevent browning.

Continue stir-frying, adding the remaining 1 tbsp water if the cabbage threatens to scorch.

After 2-3 minutes, when the cabbage has softened but is still crip-tender, splash in the fish sauce, pour in the egg, -and stir-fry briefly to distribute the egg gently. Cook until the egg is of desired done-ness ( I like my egg well cooked, but the egg is traditionally still slightly creamy in this dish). Transfer the cabbage to a plate and top with a generous amount of pepper for some spicy heat. Serve immediately.

Amount Per Serving
Calories 458.3 Total Fat 22.9 g Saturated Fat 3.6 g Cholesterol 185.9 mg Sodium 3,519.2 mg Total Carbohydrate 11.3 g Dietary Fiber 2.2 g