Kimchi-Style Stir-Fry Cabbage

Source: Barbara Pistrang (inspired by web surfing)

2 scallions, cut into ½” pieces, plus more, sliced (optional)

2 cloves, garlic

1 1” piece peeled ginger, chopped

2 T gochujang sauce

1 T fish sauce

1 T unseasoned rice vinegar (or white wine vinegar)

2 T vegetable oil

½ head green cabbage, cut into 1” strips

Kosher salt

Puree scallions, garlic, ginger, gochujang, fish sauce, and vinegar in a blender.

Heat oil in large skillet over high heat. Cook cabbage, stirring often, until crisp-tender, about 5 minutes.

Add garlic mixture and sliced scallions, if using. Add salt to taste.

Works well mixed with cooked white rice using the Kimchi Fried Rice recipe.