Cabbage and Egg Stir-Fry

Prep Time15

Cook Time15

Soaking time15

Servings: 4 with other dishes

Rinse the dried shrimps, then soak them in water for 10-15 minutes. Once they’ve softened, drain off the excess water and pat them dry to prevent splattering during cooking.

While the shrimps soak, wash the cabbage thoroughly and cut it into thin strips. Set it aside. Slice the shallots thinly and set them aside. Wash the chilies and remove the seeds.

Heat 3-4 tablespoons of neutral cooking oil in a wok or pan over low heat. Add the dried shrimps and sauté until golden brown. Then, add the sliced shallots and sauté until their edges turn golden. Add the dried chilies and toss everything a few times to infuse the flavors.
Add the cabbage to the wok and increase the heat to high. Toss the cabbage well to mix with the aromatics. Once the cabbage begins to soften slightly, crack in 2 eggs and mix everything together.
Season with salt, pepper, and 1/2 tablespoon of light soy sauce. Toss to coat the cabbage and eggs evenly with the seasoning. Continue to toss until the cabbage is tender and the eggs are cooked. Serve hot.

- Control the Heat:
  Start with low heat when frying the dried shrimps to ensure they turn golden without burning. Increase the heat only when adding the cabbage to help it cook quickly while retaining its crunch.

- Pat the Dried Shrimps Dry:
  After soaking, make sure to pat dry the dried shrimps. This step helps prevent splattering when they hit the hot oil and ensures they fry evenly.

- Toss, Don’t Stir:
  When cooking the cabbage, toss it instead of stirring to avoid breaking the delicate leaves. This keeps the cabbage crisp and ensures it cooks evenly without turning soggy.

- Avoid Garlic:
  Garlic can clash with the delicate flavor profile of this dish. It’s best to leave it out to allow the flavors of the dried shrimps, shallots, and cabbage to come through more clearly. This will help keep the dish authentic and balanced.