This stir-fry was my late dad’s favourite dish. He loved anything with cabbage, whether cooked in a curry, stir-fried, or boiled and eaten with sambal belacan.
1 medium white onion, peeled and thinly sliced
3clovesgarlic, peeled and thinly sliced
1red chilli, cut into fine strips
1green chilli, cut into fine strips
200g (7oz) white cabbage, thinly sliced
1egg, lightly beaten
Adash of light soy sauce
Salt, to taste
Heat both the oils in a wok over a medium heat. Add the onion and garlic and stir-fry until soft. Add the red and green chillies, turmeric powder and cabbage. Turn up the heat and stir-fry for 2 minutes or until the cabbage is softened.
Push the vegetables aside and add the egg. Quickly stir the egg into the vegetables and cook for 2–3 minutes until the vegetables are dry but still crisp.
Season with light soy sauce and salt. Mix well. Dish out and serve hot with rice and other dishes.