Description
You only need 4 ingredients for the vegetable side dish, but it'll be a workhorse in your home because it's so simple yet so delicious. Comes together in minutes, and it'll go with any Thai or Asian meal!
Ingredients
- 200 g green cabbage, preferably Asian, cut into 2-inch pieces (see note 1)
- 1 Tbsp (15 ml) good quality fish sauce, see fish sauce I recommend in this "Fish Sauce Tasting" video
- 8-10 cloves garlic
- 1/4 tsp ground white or black pepper (optional)
- Neutral flavoured cooking oil
- Jasmine rice for serving.
Instructions
- Pound the garlic in a mortar and pestle until they are broken into large pieces. Alternatively, use the side of your knife to smash the cloves until they are broken and bruised, then roughly chop.
- Heat a wok over medium heat and add just a little oil to coat the bottom.
- Add the garlic right away (no need to wait for the oil to get hot) and keep stirring the garlic until the garlic turns light golden - don't let them brown or the garlic will become bitter.
- Turn the heat up to high then immediately add the cabbage and toss to get the leaves coated in oil.
- Drizzle the fish sauce over the cabbage then keep tossing for 1-2 more minutes, or until the cabbage is done to your liking. Turn off the heat and add the pepper, if using, and stir to mix.
- Plate and garnish with an extra sprinkling of pepper if desired.
- Serve immediately with jasmine rice. Enjoy!
Notes
- While regular green cabbage will work, I prefer Asian style cabbage as they have more delicate leaves that are less bitter and slightly sweeter. These are the cabbage that look more squat and are flat on the top and bottom, and you can find them at most Asian grocery stores.
