“A nice alternative to its fermented cousin; put this on pork chops or fish.” —Brad Leone, test kitchen manager
Ingredients
SERVINGS: 4
2 scallions, cut into ½” pieces, plus more, sliced
2 garlic cloves
1 1” piece peeled ginger, chopped
2 tablespoons gochujang
1 tablespoon fish sauce (such as nam pla or nuoc nam)
1 tablespoon unseasoned rice vinegar
2 tablespoons vegetable oil
½ head green cabbage, cut into 1” strips
Kosher salt
Preparation
Purée scallions, garlic, ginger, gochujang, fish sauce, and rice vinegar in a blender. Heat oil in a large skillet over high heat. Cook cabbage, tossing often, until crisp-tender, about 5 minutes. Add scallion mixture and sliced scallions; season with salt.
Recipe by Brad Leone
Photograph by Danny Kim
not mine.credit and source: BON APPETIT
No comments:
Post a Comment