Stir-Fried Napa Cabbage with Spicy Garlic Dressing

Name: Stir-Fried Napa Cabbage with Spicy Garlic Dressing
Total time: 15 min
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

5.0

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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

Updated on October 1, 2023

Total Time:

15 mins

Yield:

6 servings

Frequently asked questions

What is the difference between napa cabbage and regular cabbage?

Though napa cabbage and green cabbage can be used interchangeably, there are slight differences in taste and texture. Napa, or Chinese cabbage, is a relative of bok choy. It's sweet and mild compared to peppery green cabbage; its leaves are thinner, more tender, and quicker to caramelize. Because it's not as sturdy, napa is a bit less crunchy than the standard variety, especially when cooked.

How do you cut napa cabbage to stir fry?

When it comes to prepping napa cabbage, it's treated more like leaf lettuce than its dense, round cabbage counterparts. First, cut it in half lengthwise through the stem and rinse both sides under running water to wash it. Then, simply chop off the stem ends and slice the cabbage thinly. That's it! The whole cabbage is edible.

Notes from the Food & Wine Test Kitchen

Gochugaru, or Korean red pepper, is available at Korean markets. For extended storage, keep leftover flakes tightly sealed in the freezer. This napa cabbage stir fry comes together quickly, but if you'd like to get a head start, you can wash and slice the cabbage a day in advance and store it in a sealed container in the fridge. The dressing can be prepared a couple hours in advance, left out on the counter until ready to use.

Ingredients

4 garlic cloves, 2 chopped and 2 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
1 (1 1/2-pound) head napa cabbage, thinly sliced
2 teaspoons toasted sesame seeds

Directions

Mince and mash the chopped garlic to a paste with a pinch of salt. Stir together with the minced garlic, scallions, soy sauce, sesame oil, water, gochugaru, and sugar 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.