Savoy Cabbage Stir-Fry with Eggs
Ingredients:
- 1/2 head of savoy cabbage, chopped
- 1 handful of dried anchovies, soaked in hot water and drained
- 2 large eggs, beaten
- 3 cloves of garlic, crushed
- 1 red chili pepper, finely sliced
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1 tablespoon oyster sauce
- A pinch of ground black pepper
- Olive oil (or any cooking oil for stir-frying)
- 1/2 cup hot water
Instructions:
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Prepare the Ingredients: Heat a generous splash of olive oil in a large skillet or wok over medium heat. Add the crushed garlic and sautรฉ until fragrant and golden.
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Add the Anchovies and Chili: Toss in the sliced red chili pepper and the drained anchovies. Stir-fry these together until the anchovies start to crisp up and the chili releases its aroma. Push the ingredients to one side of the pan.
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Cook the Eggs: Pour the beaten eggs into the cleared side of the pan. Allow them to cook undisturbed for a moment, then scramble gently. Once the eggs are cooked through, mix them with the anchovies and chili.
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Stir-Fry the Cabbage: Increase the heat to high. Add the chopped savoy cabbage stems first, cooking for a minute or so. Then add the leafy parts of the cabbage. Stir-fry until the cabbage starts to wilt.
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Add Seasonings and Water: Pour in the hot water and add the salt, sugar, oyster sauce, and ground black pepper. Stir well to combine all the flavors and cook until the cabbage is tender but still slightly crisp.
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Final Adjustments: Taste and adjust the seasoning if necessary. Continue to stir-fry until everything is evenly mixed and the cabbage is cooked to your liking.
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Serve: Remove from heat and transfer to a serving dish. Enjoy this dish hot as a flavorful side or a light main course.
This recipe offers a delightful combination of savory anchovies, spicy chili, and tender cabbage, all brought together with the richness of scrambled eggs. Perfect for a quick, satisfying meal!
