Recipes Stir-Fried Napa Cabbage with Spicy Garlic Dressing 5.0 (1) 2 Reviews Serve this quick sauté with grilled pork chops, steak, or fish and plenty of steamed rice to soak up the garlicky sauce. By Kate Winslow Kate Winslow Kate Winslow is a freelance recipe developer and food editor based in New Jersey. She is a former editor at Gourmet magazine. Kate has co-authored two cookbooks, Coming Home to Sicily: Seasonal Harvests and Cooking from Case Vecchie (2012) and Onions Etcetera: The Essential Allium Cookbook (2017).Experience: Kate worked at a weekly newspaper in Santa Fe where she met her husband and collaborator Guy, a food photographer. She got a job at Gourmet magazine in the book department, where she worked as a food editor until 2009. Longing for a change, Kate and her husband moved to Italy with their young son. They landed in Sicily, at the renowned Case Vecchie cooking school. Kate began assisting owner Fabrizia Lanza in her classes, eventually developing, testing, and editing recipes for Coming Home to Sicily while Guy did the photography. The couple followed up that project by working with chef Josh Thomsen of the farm-supported New Jersey restaurant Agricole on his cookbook, published in 2015. They published Onions Etcetera in 2017, a book focused on globally inspired, creative allium-centric recipes that are accessible to the home cook. In addition to developing recipes for cookbooks and outlets like nigella.com and Grow, Kate is a food editor and stylist for the natural organic meat brand Applegate.Education: Kate Winslow graduated from the University of Virginia with a Bachelor of Arts in women's history. Food & Wine's Editorial Guidelines Updated on October 1, 2014 Print Rate It Share Share Tweet Pin Email Total Time: 15 mins Yield: 6 Ingredients 4 cloves garlic—two chopped and two minced Kosher salt 4 scallions, finely chopped 3 tablespoons soy sauce 1 tablespoon sesame oil 1 tablespoon water 1 teaspoon gochugaru 1/2 teaspoon sugar 1 tablespoon vegetable oil One 1 1/2-pound head Napa cabbage, thinly sliced 2 teaspoons toasted sesame seeds, toasted Directions 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, gochugaru and sugar together in a small bowl. Set aside. 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. © Guy Ambrosino 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. Rate it Print