Hot and Sour Cabbage (Printable)

Crisp cabbage stir-fried in a bold, tangy Chinese sauce. Quick, vibrant, and packed with flavor in just 20 minutes.

# What You'll Need:

→ 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 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 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 turns humble cabbage into something you actually crave, with layers of heat and tang that keep your fork moving.
  • The whole thing comes together faster than ordering takeout, and you probably have most of the ingredients already.
  • It stays crisp and bright even after sitting on the counter, which means leftovers taste just as good cold from the fridge.
02 -
  • Slice the cabbage as thin as you can manage, thick wedges won't wilt evenly and you'll end up with some pieces burnt and others raw.
  • Don't crowd the pan, if your wok isn't big enough, cook the cabbage in two batches so it fries instead of steams.
  • Taste the sauce before you add it, some chili pastes are much saltier or spicier than others and you might need to dial back the soy sauce or heat.
03 -
  • Use the core of the cabbage in vegetable stock instead of tossing it, it has more flavor than you'd think.
  • Toast your sesame seeds in the same wok before you start cooking, then set them aside so they're warm when you garnish.
  • If you want a bit of umami depth, stir in a teaspoon of miso paste with the sauce.
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