Hot and Sour Cabbage (Print Version)

Vibrant Chinese-inspired stir-fry with crisp cabbage in a tangy, spicy sauce that's ready in just 20 minutes.

# What You'll Need:

→ Vegetables

01 - 1 medium head green cabbage (approximately 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 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 Advice:

01 -
  • It turns humble cabbage into something that tastes like it belongs in a bustling night market.
  • The balance of sour, spicy, and savory wakes up your palate without overwhelming it.
  • You can have dinner on the table faster than delivery would arrive.
  • It works as a side dish or becomes a full meal over rice when youre too tired to fuss.
02 -
  • High heat is your friend here, but you need to keep moving the vegetables or theyll scorch instead of sear.
  • Dont overcook the cabbage, it should still have resistance when you bite into it, not turn into limp noodles.
  • Prep everything before you turn on the stove because once you start, theres no time to chop or measure.
03 -
  • Slice your cabbage thin and uniform so it cooks evenly and looks more polished on the plate.
  • Taste your chili paste before adding it, some brands are way hotter than others and can catch you off guard.
  • If your wok isnt big enough, cook the cabbage in two batches so it sears instead of steams.
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