Hot and Sour Cabbage (Print Version)

Crisp cabbage in tangy, spicy sauce with bold Chinese flavors. Ready in 20 minutes, vegan-friendly.

# Ingredient List:

→ Vegetables

01 - 1 medium head green cabbage (about 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

# Cooking 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 Suggestions:

01 -
  • It transforms humble cabbage into something you actually crave, with layers of heat and tang that keep you coming back.
  • The whole thing comes together in under twenty minutes, which means you can pull off a vibrant side dish even on the busiest weeknights.
  • Every bite has that satisfying crunch that makes you feel like youre eating something fresh and alive, not mushy or boring.
02 -
  • Dont crowd the pan or the cabbage will steam instead of stir-fry, losing that crisp texture that makes this dish so good.
  • Taste the sauce before you add it to the wok, because chili pastes vary wildly in heat and saltiness, and you can always add more but you cant take it back.
03 -
  • Use a wok if you have one, the sloped sides make tossing easier and help everything cook evenly without spilling.
  • Toast your sesame seeds in a dry pan for a minute before sprinkling them on top, it deepens the flavor and makes them smell incredible.
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