Stir-fried Cabbage and Eggs

Heat the oil in a wok or large skillet over medium-high heat until shimmering.

Add the minced garlic and finely sliced red pepper to the wok and stir-fry for 1-2 minutes until fragrant and the pepper begins to soften.

Add the shredded cabbage to the wok and stir-fry continuously for 3-4 minutes, breaking up any clumps, until the cabbage begins to wilt and cook through.

Push the cabbage and pepper to the sides of the wok to create space in the center. Crack the eggs into the center and scramble lightly with a spatula until just beginning to set, approximately 1-2 minutes.

Mix the eggs evenly with the cabbage and pepper, stirring everything together until the eggs are fully cooked and well distributed.

Pour the pre-heated chicken stock into the wok and stir well to combine with all ingredients, cooking for an additional 1-2 minutes.

Season with salt and pepper to taste, adjusting as needed. Serve immediately while hot.