I’ve been eating this dish for as long as I can remember. My mum made it, my aunts made it and now I make it–it’s so simple I can churn it out in 10 minutes. I definitely consider it a comfort food. More often than not, I’ll just pile a mound of crunchy sweet greens strewn with eggy bits over rice for a simple meal. At dinner, it makes a great side dish served with meat and rice. This method works with nappa cabbage and bok choy too but cook the ribs for about two minutes first before adding the leaves. You can add some tiny shrimp after the garlic is done for a little “meat.”
Makes: 2 servings as a single dish with rice or 4 as a side dish
1/2 head medium cabbage, cored and cut into shreds
2 cloves garlic, minced
3 tablespoons canola oil
1 tablespoon fish sauce (or soy sauce if you prefer)
1/8 teaspoon white pepper powder
Salt to taste
In a wok or large skillet, stir fry garlic in oil over medium heat until fragrant and golden brown. About 2 minutes.
Add cabbage. Turn up heat to medium high and stir fry until cabbage turns bright green and translucent, about 3 to 4 minutes. Keep things moving in the wok.
Turn down heat to low. Make a well in the center of the wok by moving cabbage to the edges. Crack eggs into the well.
Stir eggs with spatula until yolks are broken, trying to keep cabbage out of egg mixture. Let eggs cook for about 2 minutes until almost set but still a little runny (like soggy scrambled eggs).
Turn up heat to medium. Mix up entire contents of wok. Add two tablespoons water, fish sauce, white pepper and salt. Keep stir-frying for another minute. Take off the stove and serve immediately.