Hot and Sour Cabbage (Printable)

Vibrant Chinese-inspired stir-fry with crisp cabbage in tangy, spicy sauce. Bold flavors in 20 minutes.

# What You'll Need:

→ Vegetables

01 - 1 medium head green cabbage, 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

→ 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. Serve hot.

# Expert Tips:

01 -
  • It transforms plain cabbage into something bright and addictive with just a few pantry staples.
  • The crunch stays intact even after cooking, giving you texture that feels alive on the plate.
  • You can adjust the heat and tang to match your mood without ruining anything.
  • It comes together faster than ordering takeout and tastes like you know what you're doing.
02 -
  • Don't crowd the pan or the cabbage will steam instead of stir-fry, losing that essential crunch.
  • Taste the sauce before adding it to the wok because chili pastes vary wildly in heat and saltiness.
  • If your cabbage releases too much water, turn up the heat and let it evaporate quickly instead of letting everything turn soggy.
03 -
  • Use a wok if you have one because the high sides let you toss the vegetables without launching them onto the stove.
  • Prep everything before you turn on the heat since this dish moves fast and there's no time to chop mid-stir-fry.
  • Toast your sesame seeds in a dry pan for a minute before sprinkling them on top, it wakes up their flavor in a way that matters.
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