Hot and Sour Cabbage (Print Version)

Crisp cabbage stir-fried in a tangy, spicy sauce. A bold Chinese-inspired side dish ready 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
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

# How to Prepare:

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 plain cabbage into something bold and crave-worthy without any fancy techniques.
  • The sauce clings to every shred, giving you tangy, spicy, and slightly sweet in every bite.
  • It comes together faster than delivery and uses ingredients you probably already have.
  • The cabbage stays crisp enough to feel satisfying, not mushy or sad.
02 -
  • Don't crowd the wok or the cabbage will steam instead of sear, and you'll lose that crispy edge.
  • Slice the cabbage as thin as you can manage, because thicker pieces take longer to cook and the texture suffers.
  • Mix the sauce before you start cooking, because once the wok is hot things move fast and you won't have time to measure.
03 -
  • Use the hottest burner you have and don't stir too often, letting the cabbage get a little char in spots for extra flavor.
  • Taste the sauce before you add it and adjust the sugar or vinegar to match your preference, because every brand of chili paste is different.
  • Prep everything before you turn on the heat, because stir-frying moves fast and you won't have time to chop mid-cook.
Return