Sauteed Asian Cabbage with Snap Peas and Egg

Ingredients · 4 servings

• 2 tbspGrapeseed oil, or other high flashpoint oil
• ½Medium onion, sliced
• 3 cloveGarlic, minced
• 8 cupNapa cabbage, shredded, about a 2-pound head of cabbage
• 1 cupSugar snap peas, sliced
• 1 tbspFish sauce
• ½ tspSesame seed oil
• 2Large eggs, beaten
• 0 to tasteCracked black pepper, fresh

Equipment

stovetop, serving platter, serving spoon, skillet, wooden spoon

Instructions

1. 1
   Preheat skillet

   Heat large skillet over medium-high heat. · 2 min

   What to look for: pan surface hot but not smoking

2. 2
   Saute aromatics

   Add the oil and then stir in the onions and garlic. · 2 min

   What to look for: onions translucent and fragrant

3. 3
   Soften onions

   Cook for about 2 minutes or until the onions are soft and lightly browned. · 2 min

   What to look for: light golden edges

4. 4
   Add vegetables and egg

   Stir in the cabbage, sugar snap peas, fish sauce, sesame seed oil, eggs, and pepper. · 1 min

   What to look for: egg coats vegetables

5. 5
   Cook until wilted

   Stir well to coat the cabbage with the egg, and then cook for 1 minute or until the egg is cooked and the cabbage is wilted. · 1 min

   What to look for: egg set and cabbage collapsed

6. 6
   Season and serve

   Taste for seasoning and serve warm. · 1 min

   What to look for: glossy vegetables