Sesame Cabbage and Carrot Stir-Fry

Halve the cabbage, cut out the core, and thinly slice the leaves into ribbons. Peel the carrots and slice on the diagonal into thin ovals. Dice the onion into small pieces.

Mince the garlic cloves. Crack the eggs into a bowl and beat with a fork until just combined.

Heat 1 tablespoon sunflower oil in a large frying pan or wok over medium-high heat until the oil shimmers.

Pour in the beaten eggs and scramble them quickly, breaking into small curds. Transfer to a plate and set aside.

Add the remaining 2 tablespoons oil to the pan. Toss in the diced onion and stir-fry for 2 minutes until just softened.

Add the minced garlic and cumin, stir constantly for 30 seconds until fragrant.

Add the sliced carrots and stir-fry for 3 minutes until they start to soften but stay crunchy.

Add the shredded cabbage in handfuls, stirring as it wilts to make room for more. Continue cooking for 4-5 minutes until tender-crisp.

Return the scrambled eggs to the pan. Pour soy sauce over everything and toss to combine.

Toast sesame seeds in a small dry pan over medium heat for 2 minutes, stirring, until golden and fragrant. Sprinkle over the stir-fry.

Season with salt and black pepper to taste. Serve immediately.