Stir-fried Cabbage and Egg

Name: Stir-fried Cabbage and Egg
Total time: 20 min
Yield: 819 g
Ingredients: Red Onion 50 serving; Sowanamu High Calcium Cheese 18 sheet; Brown Rice Paper 15 g; Boiled Egg 180 piece; Fresh Cabbage 250 g; Cheotmat Universal Anchovy Broth 200 serving; Korean Red Pepper Powder 5 serving; Low Sugar Oyster Sauce 7 g; Dark Soy Sauce 4 g; Allulose Powder 60 spoon; Gochujang (Korean Chili Paste) 30 tablespoon

Cook 20 min Difficulty NORMAL 574 kcal

#Cabbage Stir-fry #Egg Dish #Diet Food #Low Carb High Protein #Easy Recipe #Single Serving #Healthy Food #Brunch #Vegetable Dish #Cooking for One

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Ingredients

Main ingredients

Red Onion 0.5 serving
Sowanamu High Calcium Cheese 1 sheet
Brown Rice Paper 15 g
Boiled Egg 4 piece
Fresh Cabbage 250 g

Seasonings/Sauce

Cheotmat Universal Anchovy Broth 200 serving
Korean Red Pepper Powder 5 serving
Low Sugar Oyster Sauce 7 g
Dark Soy Sauce 4 g
Allulose Powder 60 spoon
Gochujang (Korean Chili Paste) 30 tablespoon

Nutrition summary

Carbohydrates 119.32 g 58%

Protein 34.51 g 17%

Fat 23.35 g 25%

Serving size 819g

Cooking steps

1

Wash the cabbage thoroughly and slice it into thin strips.
2

Crack the eggs into a bowl and season with salt.
3

Heat cooking oil in a pan and stir-fry the cabbage.
4

Once the cabbage becomes soft, pour in the beaten eggs.
5

Stir-fry well until the eggs are cooked.
6

Transfer to a plate to finish.

Stir-fried Cabbage and Egg

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