Hot and Sour Cabbage (Print Version)

Crisp cabbage stir-fried in tangy chili sauce with ginger and garlic. Ready in 20 minutes for bold Chinese flavors.

# What You'll Need:

→ Vegetables

01 - 1 medium head green cabbage (about 28 oz), 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 Steps:

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 takes less time than ordering takeout and tastes better than anything that arrives in a bag.
  • The cabbage stays crunchy, not limp, so every forkful has texture and life.
  • You can adjust the heat and tang to match your mood or who's at the table.
  • It works as a side dish or becomes the main event with a bowl of rice underneath.
02 -
  • Don't walk away from the wok, high heat stir frying demands constant attention or you'll end up with burnt garlic and soggy cabbage.
  • Slice the cabbage thin and uniform, thick pieces won't cook in time and you'll lose the crisp tender balance.
  • Taste the sauce before adding it to the wok, you can tweak the heat or tang now but not easily later.
03 -
  • Prep everything before you turn on the heat, stir frying moves too fast to chop as you go.
  • Use a wok if you have one, the high sides and shape help you toss without losing vegetables over the edge.
  • Taste before you plate, a pinch more salt or a splash more vinegar can make all the difference.
Go Back