From Food & Wine

Ingredients

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

Directions

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.

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.