Veggie Stir Fry (Print Version)

# Ingredients:

01 - A medium carrot, cut into thin strips

02 - Two garlic cloves, minced

03 - About half a green cabbage, roughly 1 pound

04 - 3 medium eggs, beaten

05 - 2 tablespoons of diced onion

06 - A tablespoon of light soy sauce

07 - Two teaspoons of sugar, granulated

08 - 2 teaspoons dark soy sauce

09 - 2 teaspoons oyster sauce

10 - A total of 4 tablespoons olive oil, split up

11 - Salt, season to your liking

01 - Heat a pan over medium with a tablespoon of olive oil. Scramble the eggs, stirring until set, then transfer them to a plate and set aside.

02 - Warm another tablespoon of olive oil in the same pan. Add onion and garlic, cooking for about a minute until fragrant.

03 - Combine carrot and cabbage with 2 tablespoons oil in the pan. Cover and cook for 3 to 4 minutes while stirring occasionally.

04 - Stir in the oyster sauce, both soy sauces, and sugar. Cook everything for 1-2 minutes to blend the flavors.

05 - Taste and adjust with salt. Return the scrambled eggs to the pan and mix everything together well.

01 - Adding glass noodles can give a fun twist to the dish.

02 - Store leftovers in the fridge for up to 4 days.

03 - For longer storage, freeze for up to 3 months.