Easy
This quick-and-easy stir fry takes flavor notes from kimchi, a popular fermented Korean condiment. If you can’t find Napa cabbage, use any cabbage you like.
Ingredients
SERVINGS: 4 - 6 Serving(s)
- ¼ cup soy sauce
- ¼ cup gochujang
- 2 tablespoons honey
- 1 tablespoon rice wine vinegar
- 3 tablespoons peanut or canola oil
- 4 cloves garlic, thinly sliced
- 2 bunches scallions, chopped
- 1 small head Napa cabbage (about 2 pounds)
- Toasted sesame seeds and fresh cilantro leaves, for garnish
Instructions
In a small bowl, stir together soy sauce, gochujang, honey and vinegar until smooth; set aside.
In a large cast-iron skillet or wok, heat oil over medium-high heat. Add garlic; cook, stirring constantly, until toasted, about 2 minutes. Reserve ¼ cup scallions for garnish; add remaining scallions and cabbage to pan. Stir soy sauce mixture into cabbage mixture; cook until cabbage is just tender, about 3 minutes. Remove from heat. Garnish with sesame seeds and cilantro, if desired.
