Spicy Ramp & Cabbage Stir Fry
Ramps have a bold, distinctive flavor that sets them apart from other members of the onion family. Their powerful aroma and taste can hold their own in just about any dish, even in spicy preparations like this stir fry, inspired by traditional Korean home-cooking.
Gochujang is a savory, spicy Korean flavoring made of soybean paste and chili peppers. Tangy and slightly sweet, it is reminiscent of that familiar Asian condiment, miso, but with an extra kick of heat and full-bodied flavor.
This quick and easy stir fry literally takes only minutes to prepare. While it can be enjoyed on its own with a simple bowl of steamed rice, it also makes a excellent accompaniment to grilled meats (especially pork), poultry or seafood.
Clean the ramps, removing the "button," roots and thin membrane. Rinse well to remove any dirt or debris and slice into 2 -3 inch long pieces, including the tender leaves.
Heat the oil in a large wok or skillet over a high flame. When the oil is hot, toss in the sliced cabbage. Cook on high for about 5 minutes, stirring occasionally. When the cabbage begins to brown slightly and soften, add the ramps. Continue to cook on high for another 2 or 3 minutes. Reduce the heat to medium and stir in the gochujang paste, making sure that the cabbage and ramps are well-coated. Add the chili flakes, if using, and the fish sauce. Toss again and turn off the heat.
Serve hot or at room temperature. Makes a great accompaniment to grilled meats, seafood or poultry.
Hint: If ramps are out of season, substitute large scallions or garlic scapes