Are you one of those people who just loves vegetables? One who literally can’t name a single vegetable you hate (other than beets or Brussels sprouts)? Well, I’m the opposite. I do love quite a few – tomatoes, corn, broccoli, red peppers, potatoes, cucumbers, lettuce, greens, onions, fennel, beets, celeriac and more. But there’s another list, just about as long, of things I really don’t like.These are the vegetables I need to do something to in order to stomach them. Asparagus – must be roasted and with balsamic glaze or forget it. Carrots – I have to be really hungry to crave one of these. Cauliflower – just smells like sulfur to me. Peas – I’ll blame that on being forced to eat them as a kid. And then this motley crew – cabbage, eggplant, green beans (only way I truly love them is with crispy pancetta dripping with bacon grease), and banana peppers. I shouldn’t lump the lovely shallot, which I also have sliced here, into the mix – I LOVE them.So after reading my blogger friend Kirsten’s great looking recipe for a simple Asian cabbage stir fry with whole wheat spaghetti, I had an idea. If I stir fry all of these with enough seasonings – sesame oil, fish oil, soy sauce, chili oil, ginger, cilantro – and mix them with some cooked pasta, and top if I top it with a fried egg whose runny center will enrich the sauce, then maybe – just maybe – I can love these vegetables too. Well, love is a strong word, but I did eat this entire plate…except a few eggplant slices which I just couldn’t finish. Whether you’re cooking for yourself or a picky spouse or kid, adding interesting new flavors can sometimes take it from yuk to edible!

Asian Stir Fried Vegetables and Pasta with a Fried Egg
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 1
  • 1 tablespoon sesame oil
  • 1 cup thinly sliced green cabbage
  • 1 very small eggplant, thinly sliced
  • 1 shallot, thinly sliced
  • ¼ cup green beans, chopped
  • 1 tablespoon soy sauce
  • ½ tablespoon fish sauce
  • ½ teaspoon chili oil
  • ¼ teaspoon ground ginger
  • 2 ounces cooked whole wheat spaghetti, cooking water reserved
  • salt and pepper, to taste
  • 1 tablespoon chopped fresh cilantro
  • 1 egg, fried sunny side up, yolk runny
  1. Heat sesame oil in a large skillet over medium high heat and add vegetables; saute until tender crisp. Add soy sauce, fish sauce, chili oil,ginger, pasta, and a bit of the pasta cooking water and cook for 1 minute for flavors to meld.Season with salt and pepper to taste and stir in fresh cilantro. Spoon onto a plate and serve with a fried egg on top.