- 3 tablespoons sesame or high-heat oil, divided
- 2 cloves garlic, minced
- 2 teaspoons minced fresh ginger
- 1/2 head Napa cabbage, cored and cut into ribbons
- 1 teaspoon rice vinegar
- Pinch of sugar (optional)
- Tamari, to taste
- 2 eggs
Heat 2 tablespoons oil in a wok or large skillet over medium-high heat; add garlic and ginger and stir-fry for 1 minute. Add the cabbage and stir-fry until the cabbage turns bright green and translucent, 3 to 4 minutes. Mix in rice vinegar and season to taste with sugar and tamari.
In a separate sauté pan, heat remaining oil over medium heat. Crack eggs into the pan and cook to desired doneness.
Divide cabbage between two plates. Top cabbage with fried eggs and serve immediately.
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