← Nouns Cooking · Thai

Ingredients

• 400 g pointed or green cabbage, leaves torn into large pieces
• 2 tbsp Vegetable oil
• 6 cloves Garlic, roughly chopped
• 1½ tbsp Fish sauce
• ½ tbsp Sugar
• 3 tbsp Water

Method

1. Heat a wok over the highest heat until smoking, add the oil, then the cabbage. Leave it for 1 minute without stirring so it chars underneath.
2. Toss and cook for 1–2 min more, until scorched in places and starting to wilt.
3. Push the cabbage aside, add the garlic to the oil and fry for 20 seconds until golden.
4. Add the fish sauce, sugar and water and toss everything for 1 minute, until the cabbage is glossy and tender-crisp. Serve hot with rice.

Tips

• Tear the leaves instead of slicing them; the rough edges catch more of the char and sauce.
• For a vegetarian version use light soy sauce (tamari to keep it gluten-free) instead of fish sauce.

Sources

Written in our own words after cross-checking these recipes:

Hungry in Thailand Hot Thai Kitchen Simply Suwanee