Galam plee nam pla—Thai stir-fried cabbage with fish sauce—is a vegetable dish that may simply are compatible in as an element to a multi-dish Thai meal, taking part in the easiest foil to a rich curry. Or it could possibly stand by itself as gentle lunch, served with jasmine rice. With only some pantry-friendly elements, galam plee nam pla comes in combination in not up to 10 mins because of high-heat wok cooking, one way that illustrates the affect of Chinese cooking in Thai delicacies.
We start by way of stir-frying bite-sized items of inexperienced cabbage with oil and chopped garlic in a ripping sizzling wok. Constant stirring and tossing prevents the garlic from burning, and is helping flippantly coat the cabbage leaves with oil, holding them separate so they do not clump and flip soggy as they prepare dinner. Then we upload drops of water across the facets of the wok, permitting the cabbage to flippantly steam and melt with out shedding its refreshing crunch. A dash of fish sauce, additionally added across the facets of the recent wok, provides the cabbage a salty-savory punch. A completing pinch of flooring white pepper balances the sweet-bitter garlic and cabbage.