Hot and Sour Cabbage (Printable version)

Crisp cabbage stir-fried with garlic, ginger, and tangy chili sauce. Quick, vibrant, and full of bold Chinese flavors.

# Ingredient List:

→ 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
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 twenty minutes from start to finish, which means you can pull it together even on your most chaotic weeknights.
  • The contrast between the crisp cabbage and the bold, tangy sauce wakes up your taste buds in the best possible way.
  • You probably have most of these ingredients sitting in your pantry already, so no last-minute grocery runs required.
  • It works beautifully as a side dish or tossed with noodles when you want something more substantial.
02 -
  • Don't overcook the cabbage or it'll turn limp and sad; you want it tender-crisp, not mushy.
  • Have all your ingredients prepped and ready before you turn on the heat, because stir-frying moves fast and there's no time to chop mid-cook.
  • If your wok isn't hot enough, the cabbage will steam instead of sear, and you'll miss out on that slightly charred, smoky edge.
03 -
  • Toast your sesame seeds in a dry skillet for a minute before sprinkling them on top; the difference in flavor is remarkable.
  • If you want a thicker sauce that clings to the cabbage, whisk in half a teaspoon of cornstarch with the sauce ingredients before adding it to the wok.
  • Use the biggest wok or skillet you have so the cabbage has room to breathe and sear instead of steaming in a crowded pan.
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