กะหล่ำปลีผัดน้ำปลา (garlicky cabbage)

• portions: 2 servings
• temps actif: 10 minutes
• temps total: 13 minutes

Ingrédients

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

Few Tbsp Chopped fried Anchovy (Nai pramong)

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

better with dried shrimp or fried anchovy