Spicy Sesame Napa Cabbage with Soft Boiled Eggs
We are in, what feels like, the wind down to summer. I know there is still a good chunk of it left, but a lot of the big things we had planned for the summer have happened. There are some sports to play and out of town visitors to host, but generally we are riding the wave of late summer that seems to coax me into seeking out the simpler, summery things in life.
This morning, I found some Napa cabbage in my fridge from my farmshare box (I get mine weekly from The Good Acre- highly recommend). Yesterday, I had soft boiled a few eggs. So I set these two humble ingredients out on my counter, stared at them just long enough to spark some inspiration, and got to work.
I sautéed the cabbage with some sesame oil, fish sauce, and coconut aminos. Searching for some color contrast, I grabbed my red pepper flakes and tossed a healthy bit of them into the pan followed by some sesame seeds. I plopped it all onto a plate and added a soft boiled egg and I’m not joking when I say it was the most satisfying, lovely breakfast I’ve made in a long while.
Sometimes the simplest things can bring the most pleasure.
Remember that as we go through the long, hot, (sadly) dry days of late summer. Things don't have to be busy or complicated to be worthwhile.
Spicy Sesame Napa Cabbage with Soft Boiled Eggs
Makes 1 serving
1/2 small head Napa cabbage, washed, dried, roughly chopped
1 teaspoon neutral cooking oil
1/2 teaspoon sesame oil
1/4 teaspoon fish sauce
1 teaspoon coconut aminos
1 tablespoon sesame seeds
1/2 teaspoon red pepper flakes
soft boiled egg (directions below)
To make the soft boiled eggs: Fill a small saucepan about 2/3 full of water. Place over a medium high flame and bring to a strong simmer (not quite a boil). Carefully add one egg to the water. Set a timer for 6 minutes 30 seconds (less done) or 7 minutes (more done but still jammy). While the egg cooks, prepare an ice bath. When the timer goes off, carefully transfer the egg to the ice bath to cool completely before peeling.
Heat the neutral oil in a medium skillet of medium high heat. Add the cabbage and toss in the pan for 30 seconds to 1 minute. Add the sesame oil, fish sauce, coconut aminos, sesame seeds, and red pepper flakes to the pan. Sauté for 2-3 minutes or until the cabbage is wilted and tender.
Transfer the cabbage to a plate. Add the soft boiled egg, cut in half, to the plate. Enjoy!
