Ingredients

The following ingredients have 2 Servings
  • 1 tablespoon soy sauce (I used tamari)
  • 2 tablespoons fish sauce
  • ¼ cup low-sodium chicken broth
  • 1 tablespoon sugar
  • 1 ½ teaspoons cornstarch (I used arrowroot powder)
  • 4 large eggs
  • 4 teaspoons canola oil
  • 1 jalapeño pepper (ribs and seeds removed, finely chopped)
  • 1 small onion (thinly sliced)
  • 1 small green bell pepper (thinly sliced)
  • 4 garlic cloves (minced)
  • 5 cups finely shredded green cabbage (about half a medium head)
  • ½ cup packed roughly chopped fresh cilantro or Thai basil
  • 2 tablespoons finely chopped dry-roasted unsalted peanuts

Instruction

  • In a small bowl, whisk together the soy sauce, fish sauce, broth, sugar, and cornstarch.
  • In another small bowl, beat the eggs.
  • In a 12-inch nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. Add the jalapeño, onion, and pepper, and cook, stirring frequently, until tender but still crisp, about 5 minutes.
  • Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Transfer to a plate.
  • Add the remaining 2 teaspoons of oil to the skillet. Add the cabbage and cook, stirring frequently, until tender but still crisp, about 5 minutes. Add the eggs, stir into the cabbage, and cook, stirring constantly, until just set, about 2 minutes.
  • Add the soy sauce mixture, stir well, and bring the mixture to a boil, and cook until the cabbage is coated in a thick, glossy sauce. Stir in the onions and peppers. Remove the pan from the heat and stir in the fresh cilantro. Sprinkle the the peanuts over the top and serve.