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Lunch recipe · from the recipe book

Lemon Ginger Egg and Cabbage Stir-Fry

Soft, fluffy scrambled egg curds tossed with crisp-tender cabbage and browned mushrooms in a bright lemon-ginger glaze over chewy rice noodles.

Lemon Ginger Egg and Cabbage Stir-Fry

Ingredients

  • 8 large400 gEggs
  • 4 large132 gEgg whites
  • 6 cups shredded420 gGreen cabbagethinly shredded
  • 4 cups sliced280 gWhite mushroomssliced
  • 7 oz200 gRice noodles, dry
  • 1¼ cups150 gShelled edamame, frozenthawed
  • 3½ tbsp grated20 gFresh gingergrated
  • 3 cloves9 gGarlicminced
  • 2½ medium40 gGreen onionssliced, whites and greens separated
  • ¼ cup60 gLemon juice
  • 2 tsp4 gLemon zest
  • 1½ tbsp30 gTamari
  • 1 tbsp20 gHoney
  • 1 tbsp8 gCornstarch
  • ¼ cup60 gWater
  • 2 tbsp28 gCanola oildivided into thirds
  • 1¼ tsp6 gToasted sesame oil
  • 2¾ tsp8 gSesame seedstoasted

Steps

  1. Prep first: shred the cabbage, slice the mushrooms, grate the ginger, mince the garlic, slice the green onion keeping whites and greens apart, and thaw the edamame.
  2. Put the rice noodles in a bowl, cover with very hot tap water (separate from the measured water) and soak 8 to 10 minutes until pliable; drain and set aside.
  3. Make the sauce: whisk the lemon juice, lemon zest, tamari, honey, cornstarch and the measured water in a small bowl until smooth.
  4. In another bowl, whisk the egg and egg white together.
  5. Heat one third of the canola oil in a large skillet over medium heat. Add the egg mixture and gently stir into large soft curds until set with no liquid egg left, reaching 160°F (71°C). Move the eggs to a plate.
  6. Raise the heat to high and add the second third of the canola oil. Add the mushrooms in one layer and cook 4 to 5 minutes, stirring once, until browned.
  7. Add the last third of the canola oil, then the cabbage and edamame; stir-fry 3 to 4 minutes until the cabbage is crisp-tender.
  8. Add the ginger, garlic and green onion whites; stir-fry 30 seconds until fragrant.
  9. Stir the sauce again, pour it into the skillet with the drained rice noodles and toss 1 to 2 minutes until glossy and thickened.
  10. Return the eggs to the skillet and fold in gently. Drizzle with the toasted sesame oil and serve topped with the green onion greens and sesame seeds.

Check labels: Gluten-free when you buy tamari labeled gluten-free.

Contains: Egg, Soy, Sesame. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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