Serves 2

Ingredients


  • 1 Tbsp. low-sodium soy sauce
  • 2 Tbsp. fish sauce
  • 1/4 cup low-sodium chicken broth
  • 1 Tbsp. sugar
  • 1 1/2 tsp. cornstarch
  • 4 large eggs
  • 4 tsp. canola oil
  • 1 jalapeño pepper, seeded, ribs removed and finely chopped (about 2 Tbsp.)
  • 1 small onion, thinly sliced (about 1 cup)
  • 1 small green bell pepper, seeded, ribs removed and thinly sliced (about 1 cup)
  • 4 garlic cloves, minced
  • 5 cups finely shredded green cabbage (about half a medium head)
  • 1/2 cup roughly chopped and packed fresh cilantro, or Thai basil
  • 2 Tbsp. finely chopped dry-roasted unsalted peanuts

    Directions

    In a small bowl, whisk together the soy sauce, fish sauce, broth, sugar and cornstarch.

    In another small bowl, beat the eggs.

    In a 12-inch nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. Add the jalapeño, onion and pepper and cook, stirring frequently, until tender but still crisp, about 5 minutes.

    Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Transfer the vegetables to a plate.

    Add the remaining 2 teaspoons of oil to the skillet. Add the cabbage and cook, stirring frequently, until tender but still crisp, about 5 minutes. Add the eggs and cook, stirring constantly, until just set, about 2 minutes.

    Add the soy-sauce mixture, stir well, bring the mixture to a boil and cook until the cabbage is coated in a thick, glossy sauce. Stir in the onions and peppers. Remove the pan from the heat and stir in the fresh cilantro.

    From Eating in the Middle: A Mostly Wholesome Cookbook (Clarkson Potter) by Andie Mitchell.
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