Thai stir-fried cabbage is a simple recipe using only a few ingredients, yet the flavors are simply divine! This version has a little extra twist with added bacon and sauces to add extra layers of umami flavors that you will love. It can be put together in 20 minutes!
- 1 pound of sliced cabbage. (Find a small head of cabbage, cut in halves, then quarters and then cut it into 2-inch pieces.
- 6 oz bacon (half a package, usually). Slice the bacon into smaller pieces, about 1x1 inch. It’s easier to leave the bacon slices together and cut them in stacks rather than in individual pieces.
- 4-5 large garlic, chopped. Add more garlic if desired. If smaller pieces, add 6-8 garlic cloves). This dish is garlic heavy as eaten in Thailand. Adjust as needed for your taste bud.
- 1-5 Fresh Thai chilis. Adjust with some or non at all.
- 2 Tablespoon oyster sauce. A must for this recipe. It adds the rich, silky umami flavors for which the cabbage stir-fried is known.
- 1 tsp fish sauce. Just a touch is all you need. Add more at the end if you need a bit more.
- 1 tsp soy sauce. Use thin soy sauce or any soy sauce you have.
- 1/2 tablespoon rice wine vinegar. Apple cider vinegar or lime juice is ok as a substitute
- 1 tablespoon sugar. Use white, brown, monk, coconut, or honey for sweetener.
- 1 tsp white pepper. Adjust as needed. It gets spicy fast, so use it carefully or deliberately as desired! (:
- Add Oyster, soy sauce, fish sauce, sugar, and white pepper to a small bowl.
- Add bacon to a large wok, big skillet, or a large sauté pan on medium-high heat. Use a spatula to separate the pieces and let them cook to your crispness level. Soft or crispy bacon is perfectly delicious!
- Add garlic and chilis and stir together. Cook for one minute until fragrant
- Add the sliced cabbage and stir together. Turn the heat up to high and cook for 2-3 minutes until the cabbage wilt.
- Add the soy sauce mixture, stir well and cook for 1 more minute. Give it a last stir before placing the cabbage into a serving dish. Season more with a splash of sugar, fish sauce, and a dash of ground white pepper, and serve with plain jasmine rice. That’s it! Enjoy.
- You can quickly turn this dish into a vegetarian dish. Omit the bacon altogether.
- If your bacon in the wok imparts too much oil, drain some out and continue cooking.
- You can add thinly sliced pork loins, pork belly, or even ham for extra protein.
- Since I'm using bacon, no additional oil is needed. If omitting the bacon, fry the garlic and chilis in hot oil before adding the cabbage. Use neutral oil with a high smoking point.
** Thank you so much for visiting my blog! This is truly a passion for me. If you have enjoyed these recipes and appreciate the hard work I put into them, I would love it if you would share them with your friends! Your recommendation is the highest review I could hope for, and I’d appreciate it! **
- Prep Time: 10
- Cook Time: 10
- Category: Easy
- Method: Stir Fried
- Cuisine: Thai
Keywords: thai cabbage stir-fried, pad galam plee, that stir fry cabbage,