One of the most popular ways of vegetable cookery in Thailand is to stir fry in a hot wok over a blazing fire. The secret behind giving this cavolo nero the umami love it deserves is fermented soybeans.
Vegetable cookery in East Asia
By far, the most famous way of cooking the vegetables in Thailand is to toss it quickly in a very hot wok. The technique originates in China and spreads over East Asia. This method cooks the vegetable quickly maintaining its beautiful texture.
For Thailand, we call this method of cooking ‘Fai Daeng’ (ไฟแดง) to describe the blazing flame and also the addition of chillies. The most popular vegetables to cook with this method include morning glory, white chives, Chinese broccoli and most leafy greens.
Why cavolo nero
I’ve recently gone back to Bangkok to visit my family and took the chance to get an annual health check-up. The overall result was very positive. However, the only nagging issue is that I have a slight Iron deficit. Thus, the doctor had recommended I increase my iron intake.
So I have been trying to come up with more recipes that incorporate more of these dark, leafy green vegetables in my day-to-day diet so that I won’t have to rely on vitamin tablets.
Cooking cavolo nero
Because cavolo nero leaves are much tougher. It requires a slightly different way of cooking, compared to let’s say morning glory.
After I make sure that the oil is really hot, I added the cavolo nero with a bit of water then close the lid.
This creates a steaming environment for the cavolo nero to cook. I let it steam for roughly 3 minutes before I open the lid, while constantly giving the pan a good shake.
Now get the seasoning sauce in then give it another minute or so then you are ready to serve.
Cavolo Nero Thai Style Stir Fry (Fai Daeng)
Ingredients
- 200 g cavolo nero
- 1 tbsp cooking oil
- 100 mL water
- 1 tbsp fermented soy beans
- 1/2 piece chilli, sliced thinly
- 1 clove garlic, chopped
- 1 tsp ginger, chopped about the same amount as garlic
- 1/4 tsp sugar
- 1 tsp soy sauce
- 1 tsp oyster sauce or swap out for mushroom sauce for vegetarian dishes
Instructions
- Wash the cavolo nero thoroughly, there will be a lot of dirt settled in the crevices of the leaves so make sure you get rid of all that. Drain the leaves, half them then set aside.
- Prepare the seasoning sauce into a small bowl by adding fermented soy, garlic, ginger, sugar, soy sauce and oyster sauce.
- In a smoking hot wok, add the cooking oil. Then when you can see that the oil is hot, add the halved cavolo nero leaves then give it a good toss.
- Add 100mL of water then close the lid. Occasionally shake the pan around with the lid still on. Leave the cavolo nero to steam in the water to cook through for 3 minutes.
- Open the lid then add the seasoning sauce we prepped earlier. Toss the leaves around to ensure the seasoning gets coated nicely. Done!
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