Quick Veggie Stir Fry (Print Version)
# Ingredients:
→ Main Ingredients
01 -
One medium carrot, sliced thinly into strips
02 -
Two garlic cloves, minced finely
03 -
Three medium eggs, beaten together
04 -
Half of a green cabbage (weighing roughly 1 pound)
05 -
Two tablespoons of diced onion
→ Sauce
06 -
Two teaspoons of dark soy sauce
07 -
A tablespoon of light soy sauce
08 -
Two teaspoons of sugar (granulated)
09 -
Two teaspoons of oyster sauce
→ Oil & Seasoning
10 -
Four tablespoons of olive oil, split as needed
11 -
Salt to your taste
# Instructions:
01 -
Heat up 1 tablespoon of olive oil in a pan on medium. Add the eggs, stirring constantly to scramble them. Once done, take them out and set aside on a plate.
02 -
Put another tablespoon of olive oil in the pan next. Toss in the garlic and onions, cooking quickly for about a minute until fragrant.
03 -
Add the cabbage and carrots to the pan with 2 tablespoons of olive oil. Stir them, then cover the pan to steam cook for about 3-4 minutes.
04 -
Drizzle in the oyster sauce, sugar, and both kinds of soy sauce. Stir everything well and let it simmer together for another minute or two.
05 -
Taste everything to see if it needs salt. Then add the scrambled eggs back into the pan. Mix it all together evenly.
# Notes:
01 -
Glass noodles make a great addition if you want more texture.
02 -
This keeps well in the fridge for up to 4 days.
03 -
Freeze it, and it can last as long as 3 months.