Korean skewers with your choice of protein and sesame-cabbage slaw

• Grate or peel and finely chop enough ginger to measure 1 teaspoon [2 tsp].
• Trim the root ends from the scallions; finely chop the white parts and thinly slice the green parts on the diagonal, keeping them separate. Set aside the green parts for the slaw.
• Cut a small corner from your protein packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. 

In a large bowl, combine your protein, the ginger, white parts of the scallions, and as much sambal oelek as you like. Season generously with salt and pepper and mix until just combined. Refrigerate the meat mixture while you prepare the slaw.

• Cut the nectarines in half and remove the pits; thinly slice the nectarines.

In another large bowl, toss together the nectarines, cabbage, sesame seeds, green parts of the scallions, and half the slaw dressing (set aside the remaining dressing for serving). Season to taste with salt and pepper. 

• Using wet hands, form the meat mixture into 6 [12] ovals; thread each onto a wooden skewer.

In a large frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the skewers and cook, turning once, until browned and cooked through, 3 to 4 minutes per side. Transfer to a plate. Add more oil between batches if needed.

Transfer the skewers and sesame-cabbage slaw to individual plates. Serve the remaining dressing as a dipping sauce on the side.