Stir-Fried Napa Cabbage with Spicy Garlic Dressing

Serve this quick saute with grilled pork chops, steak or fish and plenty of steamed rice to soak up the garlicky sauce.

Slideshow: Korean Recipes
  • Total Time:
  • Servings: 6

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Ingredients

  • 4 cloves garlic—two chopped and two minced
  • Kosher salt
  • 4 scallions, finely chopped
  • 3 tablespoons soy sauce
  • 1 tablespoon Asian sesame oil
  • 1 tablespoon water
  • 1 teaspoon coarse Korean hot red-pepper flakes
  • 1/2 teaspoon sugar
  • 1 tablespoon vegetable oil
  • One 1 1/2-pound head Napa cabbage, thinly sliced
  • 2 teaspoons toasted sesame seeds, toasted

How to make this recipe

  1. Mince and mash the chopped garlic to a paste with a pinch of salt. Stir together the scallions, minced garlic, soy sauce, sesame oil, water, hot red-pepper flakes and sugar together in a small bowl. Set aside.
  2. Heat the oil in a wok or large skillet over high heat. Add the cabbage, season with a pinch of salt, and stir-fry, using tongs to stir, until the cabbage is just wilted, 3 to 5 minutes. Remove from the heat and pour the dressing over the cabbage and toss gently to combine. Transfer to a serving dish and garnish with the toasted sesame seeds.

Make Ahead

The sauce can be made 2 hours ahead and kept at room temperature.

Notes

Korean hot red-pepper flakes are available at Korean markets. Store any leftover flakes, tightly sealed, in the freezer.

Contributed By Photo © Guy Ambrosino Published October 2014





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