Sautéed Cabbage with Egg

Steps

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1. 1
   Halve the cabbage and remove the tough core. Slice into thin strips. Place in a bowl, sprinkle with salt, and gently massage for about 10 minutes to soften and release moisture.
   ▶ ≈0:40
2. 2
   Peel and wash the carrots. Slice horizontally, then cut lengthwise into matchstick pieces.
   ▶ ≈1:58
3. 3
   Slice the onion lengthwise, keeping the root end intact for easier handling, then chop crosswise. Chop the green onion separately.
   ▶ ≈2:44
4. 4
   Crush the garlic cloves with the side of a knife, then mince finely.
   ▶ ≈3:44
5. 5
   Rinse the salted cabbage thoroughly under water. Use a salad spinner or colander to remove as much water as possible.
   ▶ ≈4:22
6. 6
   Crack the eggs into a bowl, add salt and ground black pepper, and beat until smooth and well combined.
   ▶ ≈5:33
7. 7
   Heat oil in a pan and pour in the beaten eggs. Stir immediately to cook evenly. Turn off heat before fully cooked and let residual heat finish cooking the eggs. Scramble into chunks and set aside.
   ▶ ≈6:25
8. 8
   Add fresh oil to the pan and fry the chopped onion for about 30 seconds. Add the minced garlic and cook until it just begins to brown.
   ▶ ≈7:39
9. 9
   Add the carrot strips and stir gently to combine, being careful not to overcook them.
   ▶ ≈8:22
10. 10
    Add the drained cabbage and stir-fry on high heat until completely tender and the vegetables release their moisture.
    ▶ ≈8:49
11. 11
    Pour in the soy sauce and oyster sauce, stirring well to distribute the seasonings.
    ▶ ≈9:25
12. 12
    Return the cooked eggs to the pan and fold gently to combine. Add sesame oil if using. Taste and adjust seasoning as needed.
    ▶ ≈9:59
13. 13
    Turn off the heat, transfer to a serving plate, and serve hot, preferably with rice.
    ▶ ≈10:50