Cabbage and Egg Stir Fry
Cabbage and egg stir fry is a quick and easy dish that is perfect on a busy day. It is simple yet delicious with fluffy scrambled eggs, cabbage, and mushrooms, seasoned with comforting Asian flavors. This recipe is gluten-free and dairy-free.
Ingredients
- 4 large eggs
- 1 tablespoon mirin
- ½ tablespoon tamari soy sauce
- ½ tablespoon sake (cooking rice wine) or dry white wine
- 2 tablespoons olive oil used in two batches
- 2 stalks scallion chopped
- 1 cup sliced baby portobello mushrooms
- 12 ounces green cabbage chopped
- 1 ½ tablespoon gluten-free oyster sauce
- 1 tablespoon sesame oil
Topping (optional)
- Toasted white sesame
Instructions
- Place the eggs in a bowl and combine with mirin, tamari soy sauce and sake. Whisk well.
- Heat up 1 tablespoon of olive oil in a large pan. Pour in the egg mix and whisk gently to make scrambled eggs. Transfer the egg to a plate and set aside.
- In the empty pan (no need to wash the pan), heat up 1 tablespoon of olive oil again. Cook the scallions and mushrooms until slightly tender.
- Add in the cabbage and oyster sauce. Stir fry on high heat for a minute until the cabbage is slightly softer but still crunchy.
- Mix in the cooked egg, and drizzle the sesame oil.
- Optional: top with toasted white sesame.
Nutrition
Serving: 1servingCalories: 206kcalCarbohydrates: 9gProtein: 8gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.02gCholesterol: 186mgSodium: 432mgPotassium: 317mgFiber: 3gSugar: 5gVitamin A: 413IUVitamin C: 32mgCalcium: 70mgIron: 2mg
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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