Stir-Fried Cabbage with Egg and Glass Noodles

Method11 steps

1. 1

   Prep the Ingredients

   食材预处理

   Wash the carrot and cabbage, then cut them into even thin julienne strips and set aside.

   胡萝卜、包菜洗净后切成均匀的细丝备用

   ⏱5 min

   • 💡 Cutting the strips thinner helps them absorb flavour and cook faster.丝切得细一点更容易入味且熟得快
   
2. 2

   Soak and Blanch the Glass Noodles

   粉丝泡发与焯烫

   Soak the glass noodles in cold water for 1 hour, then place them in a pot of boiling water until softened, and drain and set aside.

   粉丝先用冷水浸泡 1 小时，然后将粉丝放入锅中，加入开水烧至粉丝烫软捞出备用

   ⏱62 min

   • 💡 Soaking in cold water keeps the noodles chewy, and blanching shortens the later stir-fry time.冷水泡发能保持粉丝韧性，开水烫软缩短后续炒制时间
   
3. 3

   Prepare the Egg Mixture

   准备蛋液

   Crack the eggs into a bowl, add salt, and whisk for 15 seconds.

   鸡蛋打入碗中，加入盐后搅拌 15 秒

   ⏱30 sec

   • 💡 A little salt helps the scrambled eggs taste better.加入少许盐可以让鸡蛋炒出来更有味道
   
4. 4

   Chop the Aromatics

   切配料

   Chop the scallion, garlic, and chili into small pieces and set aside.

   葱、蒜、辣椒切成小粒备用

   ⏱1 min

   • 💡 Cutting the chili into segments releases more heat.辣椒切段可以释放更多辣味
   
5. 5

   Scramble the Eggs

   炒鸡蛋

   Heat oil in the wok, pour in the eggs, scramble until cooked, and remove from the wok.

   起锅烧油，倒入鸡蛋，打散炒熟盛出

   ⏱2 min

   • 💡 Add the egg mixture when the oil is quite hot and quickly break it up to keep it tender.油温稍高时下蛋液，迅速划散保持嫩滑
   
6. 6

   Fry the Aromatics

   爆香底料

   Add more oil to the wok, then add the scallion, garlic, and dried red chili and stir-fry for 8 seconds.

   锅中再倒入油，放入葱、蒜、干辣椒翻炒 8 秒

   ⏱8 sec

   • 💡 Watch the heat so the chili doesn't burn and turn bitter.注意火候，防止辣椒炒糊变苦
   
7. 7

   Stir-Fry the Vegetables

   炒制蔬菜

   Add the carrot and cabbage strips and stir-fry for 30 seconds.

   下胡萝卜、包菜丝儿翻炒 30 秒

   ⏱30 sec

   • 💡 Stir-fry over high heat to keep the cabbage crisp.大火快炒保持包菜的脆感
   
8. 8

   Add the Glass Noodles

   加入粉丝

   Add the prepared glass noodles.

   放入处理好的粉丝

   ⏱10 sec

   • 💡 Use chopsticks to break up the noodles once they're in the wok to prevent clumping.粉丝入锅后可用筷子划散防止成团
   
9. 9

   Season

   调味

   Add the seasonings: 15 ml light soy sauce, 10 ml dark soy sauce, 10 ml oyster sauce, and 2g salt.

   放调料，生抽 15 ml，老抽 10 ml，蚝油 10 ml，盐 2 克

   ⏱40 sec

   • 💡 Dark soy sauce is mainly for colour; adjust to taste for the desired shade.老抽主要用于上色，可根据颜色深浅微调
   
10. 10

    Combine

    合炒

    Add the previously cooked eggs and stir-fry for about 15 seconds.

    放入之前炒好的鸡蛋，翻炒约 15 秒

    ⏱15 sec

    • 💡 Let the eggs fully absorb the seasoned sauce.让鸡蛋充分吸收调料的汤汁
    
11. 11

    Serve

    出锅

    Plate and serve.

    出锅摆盘

    ⏱20 sec

    • 💡 Best enjoyed hot.趁热食用口感最佳