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"headline": "Galam Plee Pad Nam Pla (Thai Stir-Fried Cabbage With Fish Sauce and Garlic) Recipe",
"datePublished": "2020-09-10T09:00:00.000-04:00",
"dateModified": "2020-09-10T11:04:24.000-04:00",
"author": [
{
"@type": "Person",
"name": "Derek Lucci",
"url": "https://www.seriouseats.com/derek-lucci-5118646"
}
],
"description": "Tender-crisp cabbage, stir-fried in a ripping hot wok with garlic and fish sauce.",
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"name": "Galam Plee Pad Nam Pla (Thai Stir-Fried Cabbage With Fish Sauce and Garlic) Recipe",
"aggregateRating": {
"@type": "AggregateRating",
"ratingValue": "4.5",
"ratingCount": "6"
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"cookTime": "PT10M",
"nutrition": {
"@type": "NutritionInformation",
"calories": "103 kcal",
"carbohydrateContent": "16 g",
"cholesterolContent": "0 mg",
"fiberContent": "1 g",
"proteinContent": "2 g",
"saturatedFatContent": "0 g",
"sodiumContent": "364 mg",
"sugarContent": "2 g",
"fatContent": "4 g",
"servingSize": "Serves 2 to 4 as a side",
"unsaturatedFatContent": "0 g"
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"recipeIngredient": [
"1 tablespoon (15ml) vegetable oil",
"5 garlic cloves (20g), crushed and roughly chopped (see notes)",
"1/2 small head green cabbage, cored, leaves separated and cut into 2-inch pieces (yielding about 7 ounces; 200g total)",
"1 tablespoon (15ml) fish sauce",
"Ground white pepper",
"Cooked jasmine rice, for serving"
],
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"@type": "HowToStep",
"text": "In a wok or large carbon steel or stainless steel skillet, heat oil over high heat until just smoking. Move wok off-heat, add the garlic, and cook, keeping the wok off-heat and stirring constantly to prevent garlic from burning, until fragrant and lightly golden, about 30 seconds."
},
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"@type": "HowToStep",
"text": "Return wok to high heat, add the cabbage, and cook, stirring and tossing rapidly to ensure garlic doesn’t burn and cabbage is evenly coated in oil. Continue to cook, stirring frequently, and begin to carefully add a few drops of water, in 1/4-teaspoon increments around the sides of the wok, making sure water has fully evaporated between each addition, until cabbage is crisp-tender, 1 to 2 minutes."
},
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"@type": "HowToStep",
"text": "Add fish sauce around the sides of the wok, and continue to cook, tossing and stirring constantly, until fish sauce is fully absorbed into the cabbage, about 30 seconds. Season to taste with white pepper, transfer to a serving plate, and serve immediately with cooked jasmine rice on the side."
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"totalTime": "PT10M",
"review": [
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"@type": "Review",
"author": {
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"name": "Tanya Reynolds"
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"reviewBody": "At home we would add chopped fresh tomatoes and an egg 😋"
},
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"@type": "Review",
"author": {
"@type": "Person",
"name": "Keith Merchant"
},
"reviewBody": "100% my go to when I have a head of cabbage and no other plans for it"
},
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"reviewRating": {
"@type": "Rating",
"ratingValue": "5"
},
"author": {
"@type": "Person",
"name": "brownestthumb"
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"reviewBody": "I have a Vietnamese neighbor who dropped some off, with unfried tofu cubes. I crave this all of the time!"
},
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"reviewRating": {
"@type": "Rating",
"ratingValue": "5"
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"author": {
"@type": "Person",
"name": "Sara L."
},
"reviewBody": "Great recipe. Measurements and times worked perfectly on my outdoor wok setup. Used Napa cabbage because it's what I had, but will use a regular head next time for more crunch. Thanks, Derek!"
},
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"reviewRating": {
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"ratingValue": "5"
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"author": {
"@type": "Person",
"name": "neverfull"
},
"reviewBody": "I loved eating this dish in Thailand. I was happy to find this recipe here and it turned out great. I used Red Boat 50 fish sauce."
}
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