Stir-Fried Shredded Cabbage with Eggs
包菜丝炒蛋 · pan chinese cuisine
This is a simple everyday Chinese home dish that combines crisp shredded vegetables with fluffy pieces of fried egg, seasoned with oyster sauce for a savory finish.
Marisol VegaFirst-gen Mexican American mom of three trying to finally write down my abuela's recipes before I forget them. Slow-cooked pozole Sunday regular here. Ask me about mole shortcuts!Nutrition & allergens
Contains:Egg
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
Techniques you'll use
- Pan-frying (jian) ↗
Sear food in a shallow layer of oil, one side at a time.
- Stir-frying ↗
Cook small pieces in stages, then bring them together while their textures are distinct.
Steps
Shred the cabbage and carrots, and fry the eggs; set everything aside. Heat the wok with warm oil, add the Sichuan peppercorns and fry until fragrant, then remove them. Smash the garlic cloves, add to the wok, and stir-fry until aromatic. Add the carrot and cabbage shreds and stir-fry until just cooked through but still crisp. Add two spoonfuls of oyster sauce, stir-fry to combine evenly, then add the fried eggs and toss everything together.
✅ Done when: The cabbage and carrot shreds are tender-crisp with no raw bite, the garlic is fragrant, and the eggs are evenly coated with the sauce.
- 2
Step 2
Plate the dish and serve.
✅ Done when: The stir-fry is fully combined and transferred to a serving plate, ready to eat.