Hot and Sour Cabbage (Printable Version)

Bold Chinese stir-fry featuring crisp cabbage in a tangy, spicy sauce with garlic and ginger. Quick and satisfying.

# What You'll Need:

→ Vegetables

01 - 1 medium head green cabbage (approximately 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
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 - 0.5 teaspoon freshly ground black pepper
13 - 0.5 teaspoon salt, or to taste

→ Garnish

14 - 1 teaspoon toasted sesame seeds
15 - Additional sliced scallions

# Steps to Follow:

01 - In a small mixing 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 approximately 30 seconds until fragrant.
04 - Add sliced cabbage and julienned carrot. Stir-fry for 3 to 4 minutes until vegetables begin to wilt while maintaining their crisp texture.
05 - Pour prepared sauce into the wok and toss vegetables to coat evenly. Continue stir-frying for 2 to 3 minutes until cabbage achieves a tender-crisp consistency.
06 - Add black pepper, salt, and sliced scallions. Stir thoroughly and cook for 1 additional minute.
07 - Transfer to a serving dish and garnish with toasted sesame seeds and additional scallions if desired. Serve immediately while hot.

# Additional Tips::

01 -
  • It takes twenty minutes from start to finish and tastes like you ordered in.
  • The cabbage stays crunchy and soaks up just enough tangy heat to keep you coming back for more.
  • You can make it as spicy or mild as you want without losing any of the flavor.
  • It works as a side dish or a main if you pile it over rice and call it dinner.
02 -
  • Don't crowd the wok or the vegetables will steam instead of sear, losing that essential char and crunch.
  • Prep everything before you turn on the heat because once you start, there's no time to chop or measure.
  • If your cabbage releases a lot of water, crank the heat higher for a minute to evaporate it quickly.
03 -
  • Toast your sesame seeds in a dry pan for a minute before sprinkling them on top, it makes them taste nuttier and smell amazing.
  • If you want a thicker sauce, mix half a teaspoon of cornstarch with a tablespoon of water and stir it in during the last minute of cooking.
  • Use the end of a spoon to scrape fresh ginger instead of peeling it with a knife, you'll waste less and it's faster.
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