Hot and Sour Cabbage (Printer-Friendly)

Crisp cabbage tossed in a bold tangy sauce with ginger, garlic, and chili heat. Ready in just 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 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 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 takes twenty minutes from counter to table, which means you can make it on a whim without planning ahead.
  • The balance of tangy vinegar and spicy chili paste wakes up your taste buds without overwhelming them.
  • Cabbage stays crisp and never turns mushy, giving you that satisfying crunch in every bite.
  • You can tweak the heat level to match your mood or who's eating with you.
02 -
  • Don't crowd the wok or the vegetables will steam instead of stir-fry, turning soft and watery instead of crisp.
  • Taste the sauce before adding it to the wok so you can adjust the heat or tang to your preference.
  • Slice the cabbage thin and uniform so it cooks evenly and doesn't leave you with some pieces raw and others limp.
03 -
  • Prep all your ingredients before you turn on the heat, because once the wok is hot, everything moves fast.
  • Use tamari instead of soy sauce to make this gluten-free without sacrificing any depth of flavor.
  • Toast your sesame seeds in a dry pan until golden and fragrant for a richer, nuttier garnish.
Go Back