Hot and Sour Cabbage (Printable)

Crisp cabbage in tangy, spicy sauce. A vibrant Chinese-inspired stir-fry ready in 20 minutes with bold 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 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:

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 Hints:

01 -
  • It takes twenty minutes start to finish, but tastes like you spent an hour coaxing out flavor.
  • The cabbage stays crisp and bright, never mushy or sad like boiled versions.
  • You can adjust the heat and tang to match your mood without ruining anything.
  • It works as a quick side or becomes a full meal over rice with a fried egg on top.
02 -
  • Don't crowd the wok or the cabbage will steam instead of stir-fry, and you'll lose that essential crispness.
  • Prep everything before you turn on the heat because once you start, it moves fast and there's no time to chop.
  • If your sauce tastes too sharp, add a tiny pinch more sugar to smooth it out.
03 -
  • Use the hottest burner you have and don't stir constantly, let the cabbage sit for a few seconds to get a little char.
  • If you want deeper color and flavor, add a tiny splash of dark soy sauce along with the regular kind.
  • Taste the sauce before adding it to the wok so you can tweak it to your liking without guessing mid-stir-fry.
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