Stir-Fried Napa Cabbage with Spicy Garlic Dressing

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


  • 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 It

Step 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.

Step 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.


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