1. Start by preparing the veggies you need. Peel the onion and garlic. Half the onion and cut it into thin wedges – chop the garlic finely. Peel the carrot and cut it into very fine strips (julienne). Wash and drain the bean sprouts. Quarter the Chinese cabbage lengthwise and cut into bite-sized pieces. The thicker parts of the stalk should be a bit smaller, so they cook properly with the rest. Set everything aside.

2. For the seasoning sauce, combine both soy sauces, fish sauce, rice vinegar, and sugar in a small bowl. Peel the ginger and rate it finely (there are special ginger graters* for this) – mix it into the sauce. At this point, you can also start cooking some rice.

3. When ready to cook, heat some sesame oil in a large wok*. Whisk the egg, then add it to the hot oil and cook it like an omelet – be careful, it might splatter! Flip the omelet and let it sizzle briefly, then remove from the wok and set aside.

4. Add a bit more oil if needed and heat up. Add the onion wedges and stir-fry them briefly. Once the onion has softened a bit, add the garlic. Stir-fry everything briefly – both onion and garlic can brown slightly, but be careful not to burn them. Next, add the ground meat and stir-fry until nicely browned and crumbly. Once the meat has taken some color, add the carrot sticks and continue stir-frying everything. As soon as the carrot has softened a bit, add the bean sprouts and then the Napa cabbage. Mix well and let everything cook for a while so the cabbage can wilt down a bit.

5. Add the seasoning sauce to the wok, mix well, and let everything cook for another 3-4 minutes. Finally, add the fried egg and break it into smaller pieces. Serve the stir-fry with cooked rice on plates or in bowls, and garnish with spring onion rings (optional). If you like it spicier, you can add some chili flakes or crispy chili oil as well (optional).