Eggy Stir-Fried Cabbage
Easy-to-make and very tasty, this is a busy weeknight go-to side dish, or pile it on freshly steamed rice for a simple one-dish meal. The sweet and crunchy cabbage ribbons are wonderfully paired with the briny shrimp and soft, custardy egg. The dish, probably Chinese-influenced, is common in Vietnamese and Indonesian households.
Time: 20 minutes
Makes: 4 side servings as part of a multicourse family-style meal or 2 servings as a one-dish meal
Ingredients:
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 3 ounces (⅓ cup) tiny raw pink shrimp (optional)
- ½ medium head of cabbage, cored and cut into ¼-inch-wide ribbons (4 to 5 cups)
- 2 to 3 tablespoons water, divided
- 2 eggs
- 1 tablespoon fish sauce or soy sauce
- Dash ground white pepper
- Salt (optional)
Instructions:
- In a large wok or skillet, heat the oil over medium heat until it becomes runny and starts to shimmer. Add the garlic and cook until fragrant, 15 to 30 seconds.
- Add the shrimp and cook until just pink, about 1 minute. Raise the heat to high. Throw in the cabbage and stir it swiftly around the wok until bright green and translucent, 4 to 5 minutes. Add a splash of water if the cabbage starts to brown too much. Reduce the heat to medium.
- Make a well in the center of the wok by moving the cabbage up the sides. Crack the eggs into the well. Stir the eggs gently until the yolks break, keeping the cabbage out of the egg mixture for now. Let the eggs cook until almost set but still a little runny (think soggy scrambled eggs), about 2 minutes. Raise the heat to medium-high and mix everything together.
- Add 2 tablespoons of water, the fish sauce, white pepper, and salt to taste. Toss with a couple more flourishes to ensure everything is evenly coated with seasonings. Serve immediately.
