准备

• 把白菜切半。一个位置half cut side up and slice it across the middle at the point where the ruffled, leafy top gives way to white stem. Remove the core, slice the stem end lengthwise into 1-1/2-inch-thick wedges, and cut the wedges crosswise into 1-1/2-inch pieces (the leaves will separate). Cut the leafy half in the same way. Keep the leaves and stems separate. Repeat with the remaining half cabbage. You should have about 5 cups stems and 4 cups leaves.
  
• 用高火加热炒锅或12英寸的煎锅约45秒，然后加入油，将其旋转以覆盖锅。当油热并闪烁时，加入大蒜和白色茎。炒至茎在斑点上轻轻褐色，然后开始释放一些液体，约2分钟。加入鱼露，糖，盐，辣椒和扔。继续搅拌直到茎几乎不嫩，约2-1/2分钟。
• 加入白菜叶，迅速搅拌以将其移至锅底。一旦茎就变软并且顶部几乎没有枯萎，再增加30到40秒，从火上移开，然后在罗勒和2茶匙中搅拌。青柠汁。调味盐调味，用葱装饰，如果愿意，加入更多的酸橙汁。立即服务。