This flavorful, Asian-inspired cabbage salad packs a punch with crunchy sugar snap peas, fried eggs and a rich dressing. Slideshow: Cooking with Cabbage
Heat large skillet over medium-high heat. Add the oil and then stir in the onions and garlic. Cook for about 2 minutes or until the onions are soft and lightly browned.
Stir in the cabbage, sugar snap peas, fish sauce, sesame seed oil, eggs, and pepper. Stir well to coat the cabbage with the egg, and then cook for 1 minute or until the egg is cooked and the cabbage is wilted.
Taste for seasoning and serve warm.