Recipe for Stir-Fried Cabbage, Eggs, and Vermicelli
Stir-fried cabbage, eggs, and vermicelli is a well-known dish in everyday Chinese cuisine.
Estimated Cooking Difficulty: ★★★
Essential Ingredients and Tools
- Cabbage
- Eggs
- Vermicelli
- Carrot
- Rapeseed oil
- Salt, light soy sauce, dark soy sauce, oyster sauce
- Green onion, garlic, dried chili peppers
Measurements
Per serving:
- Cabbage: half a head
- Eggs: 2
- Vermicelli: 1 bundle
- Carrot: half a piece
- Rapeseed oil: 20 ml
- Salt: 2 g, light soy sauce: 15 ml, dark soy sauce: 10 ml, oyster sauce: 10 ml
- Green onion: half a stalk, garlic cloves: 2 slices, dried chili peppers: 5
Instructions
- Julienne the carrot and cabbage and set aside.
- Soak the vermicelli in cold water for 1 hour, then place it in a pot, add boiling water, cook until softened, remove, and set aside.
- Crack the eggs into a bowl, add salt, and whisk for 15 seconds.
- Dice the green onion, garlic, and chili peppers and set aside.
- Heat oil in a wok, pour in the eggs, scramble until cooked, and remove.
- Add more oil to the wok, stir-fry the green onion, garlic, and dried chili peppers for 8 seconds.
- Add the julienned carrot and cabbage, stir-fry for 30 seconds.
- Add the vermicelli.
- Add seasonings: 15 ml light soy sauce, 10 ml dark soy sauce, 10 ml oyster sauce, and 2 g salt.
- Add the previously scrambled eggs and stir-fry for about 15 seconds.
- Remove from heat and plate.
Additional Information
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