1/2 inch small head green cabbage, cored, leaves separated and cut into 2 s
1 tablespoon fish sauce
As required Ground white pepper
As required Cooked jasmine rice, for serving
Directions: Galam Plee Pad Nampla Recipe
STEP 1.Shred the cabbage. In a wok or giant steel or chrome steel frying pan, heat oil over high heat till simply smoking. Move pan off-heat, add the garlic, and cook, keeping the pan off-heat and stirring perpetually to forestall garlic from burning, till odoriferous and gently golden, concerning thirty seconds.
STEP 1.Return pan to high heat, add the cabbage, and cook, stirring and moving chop-chop to make sure the garlic doesn’t burn and cabbage is equally coated in oil.
STEP 2.Continue to cook, stirring often, and start to rigorously add some drops of water, in 1/4-teaspoon increments around the sides of the pan, ensuring water has totally gaseous between every addition till cabbage is crisp-tender, one to two minutes.
STEP 3.Add fish sauce round the sides of the pan, and still cook, moving and stirring perpetually, till fish sauce is totally absorbed into the cabbage, concerning thirty seconds.
STEP 4.Season to style with white pepper, transfer to a serving plate, and serve now with soft-bo shrub rice on the aspect.
calories per serving
15 g Fat1 g Protein3 g Carbs5 g FiberOther
Vitamins & Minerals
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment