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Stir-fried Cabbage with Fish Sauce (Pad Kalamplee Nam Pla)

Servings : 2
Spice Level : Not spicy
Skill Level : Easy
Prep : 15 min
Cook : 5 min
Total : 20 min

Ingredients

[] vegetable oil
[] 20g dried shrimp
[] |15g garlic, pounded |(for deep-frying)
[] | 15g garlic, pounded |(for stir-frying)
[] 300g cabbage | (roughly torn into bite-sized pieces)
[] 1/2 tsp sugar
[] 1 1/2 tbsp fish sauce
[] 4 tbsp water

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Equipment

[] Wok or large frying pan – for quick, even stir-frying over high heat.
[] Spatula or wok turner – to toss and move the cabbage.

}]

Cooking Instructions


1. Fry the Dried Shrimp

[] Heat a little oil in a pan over medium heat.
[] Add the dried shrimp and fry until fragrant and slightly crispy. Set aside.

2. Fry the Garlic

[] In the same pan, add more oil if needed.
[] Add half of the garlic (15g) and fry over medium heat until golden and fragrant. Set aside for topping.

3. Stir-Fry the Cabbage

[] Add the remaining 15g of garlic to the pan and stir-fry briefly over medium heat, until fragrant.
[] Turn the heat to high and add the cabbage. Stir-fry briskly for about 1–2 minutes.
[] Sprinkle in the sugar.
[] Drizzle fish sauce around the edges of the wok to release its full aroma.
[] Add water to help steam and soften the cabbage slightly.
[] Stir-fry just until the leaves begin to wilt but stay crisp. Avoid overcooking.

4. Serve

[] Turn off the heat and transfer to a serving plate.
[] Top with deep-fried garlic and crispy dried shrimp.
[] Serve immediately with steamed rice.

This recipe is brought to you by BELL VKIT
https://bellvkit.com