Vietnamese Cabbage and Egg Stir-Fry

The simplicity of this dish is brilliant. Cabbage, tender but still crisp, combined with silky egg, garlic and just a touch of Vietnamese fish sauce for a tangy, salty finish.  We loved this dish so much that we made it twice in one week!  Serve as a vegetable side dish or part of an Asian dinner.

Cabbage and Egg Stir-Fry
Based on the recipe in Into the Vietnamese Kitchen by Andrea Nguyen

2 cloves garlic, minced
½ small head of cabbage, core removed and sliced into ¼ inch ribbons
2 T water, used 1 T at a time
2 t fish sauce
1 egg, beaten until smooth
Vegetable oil for stir-frying
Black pepper to taste

In a skillet or wok large enough to hold the cabbage, heat the oil over medium-heat and add the garlic. Stir-fry for 15-30 seconds until fragrant. Add the cabbage and stir-fry for about two minutes. It should start to wilt and release a bit of moisture, but be careful not to let it brown. Add one tablespoon of the water and continue to stir-fry for another couple of minutes. As the cabbage starts to dry out add the second tablespoon of water.

When the cabbage has reached the desired tenderness, pour in the fish sauce and egg and quickly stir-fry to distribute evenly. When the egg is just cooked, remove from the heat and add a generous sprinkling of black pepper. Serve immediately.

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