Follow these simple steps for perfectly stir-fried cabbage and egg:

1. Prepare the Cabbage: Remove any tough outer leaves from the cabbage. Cut the head in half through the core, then cut each half into quarters. Cut out the hard core from each wedge. Place the flat side down and thinly slice or shred the cabbage. Wash the shredded cabbage thoroughly under cold running water and drain it very well – excess water will steam the cabbage instead of stir-frying it. Pat dry with paper towels or use a salad spinner for best results.
2. Prepare Aromatics and Eggs: Peel and finely mince the garlic cloves. If using ginger, peel and grate or mince it finely. Thinly slice the green onions if using, separating the white/light green parts from the dark green tops (optional). In a small bowl, crack the eggs and whisk them lightly with a pinch of salt and black pepper.
3. Heat the Wok/Pan: Place a large skillet or wok over medium-high heat. Allow it to get properly hot – a drop of water should evaporate instantly. Add 1 tablespoon of the cooking oil and swirl to coat the bottom.
4. Scramble the Eggs: Pour the whisked eggs into the hot pan. Let them set for a few seconds, then gently scramble them, breaking them into bite-sized pieces. Cook until just set but still slightly moist – don’t overcook them at this stage. Quickly remove the scrambled eggs from the pan and set them aside on a plate.
5. Stir-Fry Aromatics: Add the remaining 1 tablespoon of cooking oil to the hot wok/skillet. Add the minced garlic (and ginger and white/light green parts of green onions, if using). Stir-fry constantly for about 15-30 seconds until fragrant. Be careful not to burn the garlic, which can turn bitter.
6. Stir-Fry the Cabbage: Add the well-drained, shredded cabbage to the wok. If necessary, add it in batches to avoid overcrowding the pan, which lowers the temperature. Stir-fry continuously, tossing the cabbage frequently, for about 5-8 minutes. The cabbage should become tender-crisp – wilted but still retaining some bite. Cooking time will vary depending on the thickness of the shreds and your desired tenderness. If you prefer softer cabbage, you can cover the pan for a minute or two during cooking to help it steam slightly, but avoid adding extra water unless absolutely necessary.
7. Season the Dish: Once the cabbage reaches your desired tenderness, push it slightly to one side of the wok if possible. Pour the soy sauce (and oyster sauce/sugar, if using) into the wok, letting it sizzle for a few seconds before tossing it with the cabbage. This helps caramelize the sauces slightly and enhances flavour. Add red pepper flakes now if you want some heat.
8. Combine and Finish: Return the cooked scrambled eggs to the wok with the cabbage. Add the toasted sesame oil. Toss everything together gently to combine and heat through for about 30 seconds to 1 minute. Taste and adjust seasoning if necessary, adding more salt, pepper, or a dash more soy sauce as needed.
9. Garnish and Serve: Turn off the heat. Stir in the dark green parts of the sliced green onions (if using) for freshness and colour. Immediately transfer the Stir-Fried Cabbage and Egg to a serving platter. Serve hot.