Another Experiment - Part 56

Because I have so much Topinambour (Jerusalem Artichoke) in the garden, I have been having my home made soup night after night.  This evening I decided I really needed a break, so I looked around the house to see what I had other than topinambour!  I had a cabbage, some carrots, plenty of sorrel, onions, garlic, chives and eggs.  The problem was what could I do with this mixture.  The following is what I came up with, and I thoroughly enjoyed it, though it may not be to everyone's taste.  It is a dish that could be made up at any time of the day, especially if you have little time.  From the beginning, including cutting everything up, cooking and eating was less than 30 minutes.  Only one dish to wash up afterwards and as I am alone at present only one plate.

MY STIRFRY
2 cloves garlic chopped
1 to 2 cups thinly sliced cabbage
2 small to medium carrots cut into matchsticks
Optional - handful of sorrel (or spinach) chopped
1/2 med onion sliced thinly
1 egg
Fresh chives chopped
Salt and pepper
Good pinch of pimento or cayenne
½ teaspoon cumin
2 tablespoons olive oil

Heat a wok or non stick frying pan and add the oil.

Once heated, sauté the garlic lightly with the onion, add the carrot and cabbage and stir well.

Add a couple of tablespoons water, season with salt and pepper, turmeric and cumin.

Cover and cook for  about 3 minutes, add the sorrel and cook for another 2 minutes. I have a glass lid on the frying pan, so I can see if I need a bit of extra water or if it is necessary to give it a stir.

When cooked break the egg over the top. Allow the egg to cook before stirring or I suspect it will not mix well. Serve with the chopped chives and a glass of wine, with toast or rice as optional extras.

Enjoy.