Hot and Sour Cabbage (Printable Version)

Crisp cabbage in a tangy, spicy Chinese-inspired sauce. Quick, bold, and perfectly crunchy.

# 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

# 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 transforms humble cabbage into something vibrant and crave-worthy with just a handful of ingredients.
  • The balance of sour and spicy wakes up your palate without overpowering it.
  • It comes together in under 20 minutes, making it perfect for busy weeknights.
  • The satisfying crunch stays intact, so you get texture in every bite.
02 -
  • Dont let the cabbage sit too long in the pan or it will turn soggy and lose that satisfying crunch.
  • Make sure your wok is really hot before adding the vegetables, otherwise theyll steam instead of stir-fry.
  • Taste the sauce before adding it to the pan, you can always adjust the heat or tang to your preference.
03 -
  • Prep all your ingredients before you start cooking, stir-frying moves fast and theres no time to chop mid-process.
  • If you dont have a wok, use the largest skillet you have and work in batches if needed to avoid overcrowding.
  • Toast your sesame seeds in a dry pan for a minute before sprinkling them on, it makes a surprising difference.
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