Speedy Egg and Tomato Stir-fry with Shredded Cabbage

1.Prepare the Eggs: Lightly beat the 4 eggs in a small bowl with a pinch of salt and pepper. Heat 1 teaspoon of vegetable oil in a wok or large skillet over medium-high heat. Pour in the eggs and scramble quickly until just set but still slightly soft. Remove the eggs from the wok and set aside.

2.Sauté Aromatics and Hard Vegetables: Add the remaining 2 teaspoons of oil and the 2 tablespoons of butter to the same wok over medium-high heat. Once the butter is melted and foaming, add the sliced onion, julienned carrot, and broccoli florets. Stir-fry for 2-3 minutes until the onions begin to soften.

3.Add Tomatoes and Cabbage: Add the tomato wedges to the wok. Cook for 1 minute, allowing them to slightly release their juices. Add the shredded cabbage. Stir-fry vigorously for another 2-3 minutes until the cabbage wilts slightly but retains some crunch.

4.Season and Simmer: Sprinkle the sugar (if using), soy sauce, and white pepper over the vegetables. Pour in the 1/4 cup of water or broth. Cover the wok and let it steam for 1 minute to help the cabbage tenderize further.

5.Combine and Finish: Return the scrambled eggs to the wok. Gently toss everything together to combine, ensuring the eggs are heated through. Cook for about 30 seconds without over-stirring.

6.Final Touches: Remove the wok from the heat. Stir in the 1 tablespoon of fresh lemon juice. Taste and adjust seasoning with additional salt and black pepper if necessary. Serve immediately.