Hot and Sour Cabbage (Printable)

Crisp cabbage in tangy, spicy sauce. Bold Chinese-inspired flavors in 20 minutes. Vegan and gluten-free option.

# What You 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

# 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 until shimmering.
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 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 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 everyday cabbage into something exciting and vibrant without much effort.
  • The balance of tangy vinegar and spicy chili wakes up your palate in the best way.
  • You get that satisfying crunch even after cooking, which makes every bite feel fresh.
  • It comes together faster than ordering takeout and tastes twice as good.
02 -
  • Dont crowd the wok or the cabbage will steam instead of stir fry, if your wok is small cook in two batches.
  • Slice the cabbage thin so it cooks quickly and evenly, thick chunks take too long and get soggy.
  • Have all your ingredients prepped before you start cooking because this moves fast once the heat is on.
  • Taste the sauce before adding it to the wok, you can adjust the heat or tang right then instead of trying to fix it later.
03 -
  • Toast your sesame seeds in a dry pan for a minute before sprinkling them on top, the flavor deepens and makes a difference.
  • If your cabbage releases too much water, turn up the heat and let it evaporate quickly instead of letting everything stew.
  • Use a wok if you have one, the high sides and shape make tossing easier and help everything cook evenly.
  • Prep your vegetables while the wok heats up, by the time youre done slicing the pan is ready to go.
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