I had an entire head of cabbage in the fridge and wanted to try out a new recipe for stir-frying it. I was making a Thai soup for dinner, so I turned to my favorite Thai cookbook for ideas. This one is quick, simple, and complements a wide variety of Thai dishes very nicely.
adapted from Thai Cooking from Siam Cuisine Restaurant
1 head cabbage, core removed and leaves cut into thin strips or bite-sized pieces
2 tsp vegetable oil
1 clove garlic, minced
1 tbsp yellow bean sauce (available in Thai or Asian markets - look for the one in the jar, not the bottle)
1 tbsp oyster sauce
1 tbsp golden mountain sauce (available in Thai or Asian markets - substitute soy sauce if necessary)
1 tsp sugar
Stir together the oyster sauce, golden mountain sauce, and sugar in a small bowl
Heat large skillet over high heat.
Add oil, and when it is hot, add the garlic and yellow bean sauce.
Cook, stirring, until just golden brown.
Add the cabbage and stir fry until wilted slightly.
Pour in the sauce/sugar mixture.
Stir fry for another minute or two, until the sauce is evenly distributed and the cabbage is crisp-tender.