Hot and Sour Cabbage (Printable View)

Vibrant Chinese stir-fry with crisp cabbage in tangy, spicy sauce. Bold flavors in just 20 minutes.

# What You'll Need:

→ Vegetables

01 - 1 medium head green cabbage (approximately 1.75 lbs), cored and thinly sliced
02 - 1 medium carrot, julienned
03 - 3 scallions, sliced diagonally
04 - 2 cloves garlic, minced
05 - 1 tablespoon fresh ginger, minced

→ Sauce

06 - 2 tablespoons soy sauce or tamari for gluten-free
07 - 2 tablespoons rice vinegar
08 - 1 tablespoon chili paste or chili garlic sauce
09 - 1 teaspoon sugar
10 - 1 teaspoon toasted sesame oil

→ Seasonings and Oil

11 - 2 tablespoons vegetable oil
12 - 1/2 teaspoon freshly ground black pepper
13 - 1/2 teaspoon salt or to taste

→ Garnish

14 - 1 teaspoon toasted sesame seeds
15 - Additional sliced scallions

# How to Make It:

01 - In a small bowl, whisk together soy sauce, rice vinegar, chili paste, sugar, and sesame oil. Set aside.
02 - Heat vegetable oil in a large wok or skillet over medium-high heat.
03 - Add garlic and ginger, stir-frying for 30 seconds until fragrant.
04 - Add sliced cabbage and carrot. Stir-fry for 3 to 4 minutes until the vegetables are just beginning to wilt but remain crisp.
05 - Pour in the prepared sauce and toss to coat evenly. Stir-fry for another 2 to 3 minutes until the cabbage is tender-crisp.
06 - Add black pepper, salt, and scallions. Stir well and cook for 1 more minute.
07 - Transfer to a serving dish. Garnish with toasted sesame seeds and extra scallions if desired. Serve hot.

# Expert Tips:

01 -
  • It transforms humble cabbage into something electric and crave worthy in under 20 minutes.
  • The sweet, sour, and spicy notes hit all at once, waking up your taste buds without overwhelming them.
  • Its wildly adaptable you can dial the heat up or down and toss in whatever vegetables need using up.
02 -
  • Dont overcrowd the wok or the cabbage will steam instead of stir fry, losing that essential crisp texture.
  • Taste the sauce before you add it to the pan, its much easier to adjust sweetness or heat now than after everything is cooked.
  • If your cabbage releases too much water, crank the heat up for the last minute to evaporate the excess and concentrate the flavors.
03 -
  • Prep everything before you turn on the stove, stir frying moves fast and theres no time to chop mid cook.
  • Use the highest heat your stove can handle without smoking, that aggressive heat is what gives you those lightly charred edges and deep flavor.
  • If you want a thicker sauce, mix half a teaspoon of cornstarch with a tablespoon of water and stir it in during the last minute of cooking.
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