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Best Thai-Style Vegetable Stir-Fry with Garlic and Black Pepper
Ingredients
  • 1½ TABLESPOONS FISH SAUCE
  • 2 TEASPOONS PACKED LIGHT BROWN SUGAR
  • KOSHER SALT AND GROUND BLACK PEPPER
  • 3 TABLESPOONS GRAPESEED OR OTHER NEUTRAL OIL
  • 4 MEDIUM GARLIC CLOVES, MINCED
  • 2 TABLESPOONS MINCED CILANTRO STEMS, PLUS ¼ CUP LIGHTLY PACKED LEAVES, ROUGHLY CHOPPED
  • 14 OUNCE HEAD NAPA CABBAGE, HALVED LENGTHWISE, BOTTOM 1 INCH TRIMMED, CUT CROSSWISE INTO ½-INCH-WIDE PIECES (ABOUT 7 CUPS)
  • 4 OUNCES SHIITAKE MUSHROOMS, STEMMED AND THINLY SLICED OR CREMINI MUSHROOMS, THINLY SLICED
  • 4 OUNCES SNOW PEAS, TRIMMED OR 1 RED BELL PEPPER, STEMMED, SEEDED AND THINLY SLICED
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