Thai Cabbage Stir-Fry with Fragrant Garlic and Fish Sauce
After closing the flower shop, Mali likes to make this cabbage as a side for rice. The leaves stay crisp and sweet, lightly coated with fragrant garlic and fish sauce. Have everything ready before turning on the heat, then stir-fry quickly for the best result.
Author
krua_mali
Cookish editorial persona · AI-assisted content
Instructions
Separate the cabbage leaves, wash and drain them, then cut into 4 cm pieces and pat dry. Crush the garlic and set the fish sauce and sugar beside the stove.
💡 Tip: Dry cabbage fries fragrantly without turning watery.
About 12 min
Heat a wide pan over medium heat and add the oil and garlic. Stir-fry for about 30 seconds until fragrant, taking care not to burn the garlic.
💡 Tip: If the garlic starts to darken, add the vegetables immediately.
About 2 min
Raise the heat to medium-high, add the cabbage and spread it against the pan. Leave for 30 seconds, then stir-fry for another 2 minutes until the leaves soften but the stems stay crisp.
💡 Tip: Use a wide pan and avoid packing the vegetables tightly.
About 3 min
Push the vegetables aside, pour the fish sauce around the pan edge and sprinkle in the sugar. Toss for another 1 minute to coat evenly, turn off the heat and serve immediately.
💡 Tip: Taste before serving: fish sauce is already salty, and the vegetables provide natural sweetness.
About 3 min
