Hot and Sour Cabbage (Printable)

Crisp cabbage stir-fried with ginger, garlic, and a tangy spicy sauce. Bold Chinese flavors in just 20 minutes.

# What you need:

→ Vegetables

01 - 1 medium head green cabbage (about 1.75 lb), 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

# Directions:

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 Advice:

01 -
  • It transforms humble cabbage into something vibrant and crave-worthy with just a handful of ingredients.
  • The whole thing comes together in 20 minutes, making it perfect for busy weeknights when you need flavor fast.
  • That addictive combination of tangy vinegar, spicy chili, and crisp texture keeps you reaching for seconds.
  • It works as a side dish or a light main when served over rice, and leftovers taste even better the next day.
02 -
  • Don't crowd the pan or the cabbage will steam instead of stir fry, if your wok isn't big enough, cook in two batches.
  • Prep everything before you turn on the heat, this dish moves too quickly to chop ingredients mid cooking.
  • If the cabbage releases too much water, crank the heat up for a minute to evaporate the excess and bring back the char.
03 -
  • Use the hottest burner you have and don't stir too often, letting the cabbage sit for a few seconds creates those caramelized bits that make the dish special.
  • If you can only find regular sesame oil, add it at the very end off the heat so it doesn't lose its nutty aroma.
  • Make a double batch of the sauce and keep it in the fridge, it's perfect for quick stir fries all week long.
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