Hot and Sour Cabbage (Printable)

Crisp cabbage in a tangy, spicy sauce with ginger and garlic. Ready in 20 minutes for a bold Chinese-inspired side.

# Ingredient List:

→ Vegetables

01 - 1 medium head green cabbage (about 1.76 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 - 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

# Directions:

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 Tips:

01 -
  • It delivers restaurant-level flavor in less time than it takes to order delivery.
  • The cabbage stays crisp and bright, never soggy or sad.
  • You can adjust the heat and tang to match your mood without ruining anything.
  • It turns a humble head of cabbage into something you actually crave.
02 -
  • Dont walk away from the wok once the garlic hits the oil, it goes from fragrant to burnt in seconds.
  • If your cabbage releases too much water, turn the heat up and let it evaporate fast to keep the crunch.
  • Taste the sauce before adding it, some chili pastes are way hotter than others.
03 -
  • Use the hottest burner you have and dont overcrowd the wok, high heat and space keep everything crisp.
  • Prep all your ingredients before you start cooking, stir-frying moves too fast to chop mid-stream.
  • If you want a deeper flavor, toast the sesame seeds yourself in a dry pan until golden before sprinkling them on top.
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