Hot and Sour Cabbage (Printable)

Crisp cabbage stir-fried in a tangy, spicy sauce with garlic and ginger. Ready in 20 minutes.

# What You'll Need:

→ 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
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 transforms humble cabbage into something so vibrant and punchy that even vegetable skeptics go back for seconds.
  • The whole thing comes together in under twenty minutes, which means you can pull off a restaurant-quality side dish on a weeknight without breaking a sweat.
02 -
  • Don't crowd the wok or your vegetables will steam instead of stir-fry, which turns them limp and sad instead of crisp and vibrant.
  • Prep everything before you turn on the heat because once that wok is hot, things move fast and there's no time to chop more garlic.
03 -
  • Use the hottest burner on your stove and don't stir too constantly, letting the cabbage get a few charred edges for extra flavor depth.
  • If you don't have chili paste, a combination of sriracha and a pinch of red pepper flakes works surprisingly well in a pinch.
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