• 2 small shallots, thin-sliced
• 2 cloves garlic, slice thin
• 1 Tbs. vegetable oil
• 1 green semi hot chili, slice thin diagonally
• 1 cup shredded cabbage or broccoli, cut in 2-inch pieces
• 2 scallions, slice thin
• 1 12-oz. can corn kernels, well drained or preferably fresh corn kernels cut from the cob
• ¼ tsp. nutmeg
• ½ tsp. pepper
• 1 tsp. salt
• 1½ cup carrots, cut in 2-inch-long matchsticks
• 2 eggs, beaten

• Heat the oil over medium heat then stir fry the shallots and garlic for one minute or until fragrant.  
• Then add the chili, cabbage (or broccoli), scallions, corn, nutmeg, pepper, salt and carrots.  Fry for 5 minutes, and stir well.  At this point, add the eggs, and fry for 3 minutes more, or until the mixture is somewhat dry but not over cooked.
• Serve while warm

Makes 6 servings.