The only green vegetable I had on hand last night was half of a once beautiful cabbage from Chance Farm. I think it arrived in the last CSA box of September, so even in the beeswax wrap, the cut edge was discolored. I removed the outer leaves, gave the edge a clean cut, and it was beautiful once again. Good ol’ cabbage, you can always count on it.
Chile-Garlic pork in a rice bowl is one of our go-to weeknight dinners and this Thai cabbage idea from Serious Eats made it the best rendition yet. All I needed was the cabbage, garlic, my big wok, and a little fish sauce. The stir-fry is quick and the cabbage stays crisp. You’ve got to try it.
Here’s the rice bowl to inspire you. Swap the cabbage for the asparagus and enjoy!
Stir-Fried Cabbage with Fish Sauce
serves 2–4; adapted from Serious Eats' Galam Plee Pad Nam Pla
- 1 tablespoon high-heat cooking oil like high-oleic safflower The Oil Barn
- 4 cloves garlic (or two huge ones), smashed and peeled and roughly chopped do not mince, leave chunky so it will flavor the dish and not burn to bits
- ½ head green cabbage, cut into 2-inch pieces remove core
- a few drops of water
- 1 tablespoon fish sauce Red Boat
- freshly ground white pepper
Heat wok or large sautée pan over high heat. Add the oil and heat until just smoking. Remove from heat and add the garlic. Stir-fry for 30 seconds and return to heat.
Add cabbage and stir-fry to coat with oil and garlic. Dribble a few drops of water at the edge of the wok and stir-fry a couple minutes until cabbage is crisp-tender. Pour fish sauce around the edge of the wok and stir-fry a minute then serve.