Hot and Sour Cabbage (Print View)

Vibrant Chinese-inspired stir-fry with crisp cabbage in tangy, spicy sauce. Bold flavors in just 20 minutes.

# Components:

→ Vegetables

01 - 1 medium head green cabbage (approximately 1.75 lbs), 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

# Directions:

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's ready in twenty minutes flat, which means weeknight dinners actually feel doable instead of stressful.
  • The crunch stays crisp even when it's coated in that tangy-spicy sauce, so every bite feels fresh and exciting.
  • One wok, minimal cleanup, and somehow it tastes like you spent way more effort than you actually did.
02 -
  • Don't cut your cabbage too thick or it won't soften enough in the short cooking time, but don't shred it into oblivion either or it'll turn into mush and lose that vital crunch that makes this dish work.
  • The sauce should be mixed before it hits the hot wok because the chili paste needs that liquid to distribute evenly, otherwise you'll get pockets of intense heat rather than balanced spice.
03 -
  • Keep your wok or skillet screaming hot—this is one of those dishes where the speed of cooking is part of the magic, keeping vegetables crisp and sauce bright instead of murky.
  • Don't walk away once you've added the cabbage because everything happens fast and overcooked cabbage is nobody's friend, so stay present and keep that wok moving.
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