Stir-Fried Napa Cabbage with Spicy Garlic Dressing
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
Instructions
- 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.
- 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.
Tips
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.