Hot and Sour Cabbage (Print Version)

Tangy, spicy stir-fried cabbage with bold Chinese flavors. Crisp, vibrant, and ready in just 20 minutes.

# What You 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 Make It:

01 - In a small bowl, whisk together soy sauce, rice vinegar, chili paste, sugar, and sesame oil until well combined. Set aside.
02 - Heat vegetable oil in a large wok or skillet over medium-high heat until shimmering.
03 - Add minced 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 reaches tender-crisp consistency.
06 - Add black pepper, salt, and sliced scallions. Stir well and cook for 1 additional minute.
07 - Transfer to a serving dish. Garnish with toasted sesame seeds and additional scallions if desired. Serve immediately.

# Expert Advice:

01 -
  • It comes together faster than waiting for delivery, and tastes twice as bright.
  • The crunch stays intact even after cooking, giving you that satisfying bite every time.
  • You can dial the heat up or down depending on your mood or who you're feeding.
  • It uses humble ingredients that are usually already sitting in your fridge.
02 -
  • Don't overcrowd the wok or the cabbage will steam instead of stir-fry, losing that essential crunch.
  • Prep everything before you turn on the heat because this recipe moves quickly once you start cooking.
  • Taste the sauce before adding it to the wok so you can adjust the heat or tang to your preference.
03 -
  • Toast your sesame seeds in a dry pan for a minute before sprinkling them on top, it makes them nuttier and more fragrant.
  • If your wok isn't hot enough, the vegetables will release water and turn soggy, so don't rush the heating step.
  • A splash of the pasta cooking water... wait, wrong dish, but seriously, a tiny bit of water can help if the sauce gets too thick.
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