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
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.