Stir-fried Cabbage and Eggs

Introduction

History

Stir-fried cabbage and eggs is a popular dish in many Asian cuisines, where cabbage is a staple vegetable. The dish is often enjoyed as a side dish or as a main course, and is loved for its simplicity and versatility.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to finely shred the cabbage to ensure that it cooks evenly and quickly.

- Be sure to pre-heat the chicken stock before adding it to the stir-fry for added flavor.

- Adjust the seasonings to your taste preferences, adding more salt or pepper as needed.

Serving Suggestions

Serve stir-fried cabbage and eggs hot as a main dish with steamed rice or noodles on the side. You can also enjoy it as a side dish with grilled meats or fish.

Cooking Techniques

Stir-frying is a quick and easy cooking technique that involves cooking ingredients in a hot pan or wok with a small amount of oil. It is a great way to retain the nutrients and flavors of the ingredients.

Ingredient Substitutions

You can use any type of oil for stir-frying, such as vegetable oil or sesame oil.

- Feel free to use any type of cabbage for this recipe, such as Napa cabbage or Savoy cabbage.

Make Ahead Tips

You can prepare the ingredients for stir-fried cabbage and eggs ahead of time by shredding the cabbage and mincing the garlic. This will help save time when you are ready to cook.

Presentation Ideas

Serve stir-fried cabbage and eggs in a colorful bowl or plate for a visually appealing presentation. Garnish with some fresh herbs or a drizzle of soy sauce for added flavor.

Pairing Recommendations

Stir-fried cabbage and eggs pairs well with a variety of dishes, such as grilled chicken, tofu, or shrimp. It also goes well with steamed rice or noodles.

Storage and Reheating Instructions

Store any leftovers of stir-fried cabbage and eggs in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or microwave until heated through.

Nutrition Information

Calories per serving

- Approximately 250 calories per serving

Carbohydrates

- Cabbage: 5g per serving

- Eggs: 1g per serving

Fats

- Oil: 14g per serving

- Eggs: 10g per serving

Proteins

- Eggs: 12g per serving

Vitamins and minerals

Cabbage is rich in Vitamin C and Vitamin K

- Eggs are a good source of Vitamin D and Vitamin B12

Alergens

Eggs

Summary

Stir-fried cabbage and eggs is a nutritious dish that is low in carbohydrates and high in protein. It is a great option for those looking for a healthy and satisfying meal.

Summary

Stir-fried cabbage and eggs is a delicious and nutritious dish that is easy to make and perfect for a quick meal. With its simple ingredients and flavorful seasonings, this dish is sure to become a favorite in your household.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was many years ago, when I was just a young girl, that I first learned how to make stir-fried cabbage and eggs. I remember it like it was yesterday.

I grew up in a small village in the countryside, where my family lived off the land. We grew our own vegetables and raised our own chickens, so we always had fresh ingredients to work with. My grandmother was the one who taught me how to cook, and she had a knack for creating delicious dishes out of the simplest ingredients.

One day, while rummaging through an old recipe box that had been passed down through generations, I stumbled upon a faded index card with the words "Stir-fried Cabbage and Eggs" written in my grandmother's elegant script. Curious, I asked her about it, and she told me the story of how she had learned to make the dish many years ago from a traveling chef who had passed through our village.

According to my grandmother, the chef had been a mysterious and enigmatic man, with a twinkle in his eye and a talent for creating mouthwatering dishes out of the most humble of ingredients. He had shown her how to stir-fry cabbage and eggs together in a wok, adding just the right amount of seasoning to bring out the flavors of the dish.

Intrigued by the story, I asked my grandmother to teach me how to make stir-fried cabbage and eggs. She happily obliged, guiding me through the process step by step. We started by slicing the cabbage into thin strips and cracking the eggs into a bowl, whisking them together until they formed a smooth, golden mixture.

Next, we heated a wok on the stove and added a generous amount of oil, letting it heat up until it shimmered and danced in the pan. Then, we added the cabbage, sizzling as it hit the hot surface of the wok. The smell of the cabbage cooking filled the air, mingling with the aroma of the eggs as we poured them in and stirred them together with the cabbage.

As the eggs began to set and the cabbage softened, my grandmother sprinkled in a blend of spices and seasonings, each one adding its own unique flavor to the dish. A dash of soy sauce for saltiness, a pinch of sugar for sweetness, a sprinkle of white pepper for a hint of heat. The colors and aromas of the dish came together in a symphony of flavors that made my mouth water in anticipation.

Finally, we plated the stir-fried cabbage and eggs, garnishing it with a sprinkle of chopped green onions for freshness and a pop of color. I took my first bite, savoring the tender cabbage and creamy eggs, the savory seasonings dancing on my tongue. It was a revelation, a dish that was simple yet satisfying, comforting yet exotic.

From that day on, stir-fried cabbage and eggs became a staple in our household, a dish that we would make time and time again. It became a symbol of the bond between my grandmother and me, a recipe that had been passed down through generations and would continue to be shared with future generations to come.

As I sit here now, reminiscing about that fateful day when I first learned how to make stir-fried cabbage and eggs, I am filled with a sense of gratitude for my grandmother and all that she has taught me. Her legacy lives on in every dish that I create, every recipe that I pass down to my own children and grandchildren.

And so, I will continue to cook and share the recipes that have been handed down to me, keeping the traditions alive and the memories alive. For in every dish that I make, I am reminded of the love and the history that has shaped me into the cook that I am today. And for that, I am forever grateful.

Categories

| Cabbage Recipes | Chicken Stock And Broth Recipes | Clove Recipes | Green Cabbage Recipes | Green Cabbage Side Dish Recipes | Malaysian Recipes | Malaysian Vegetarian |

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