Hot and Sour Cabbage (Print View)

Crisp cabbage tossed in a tangy, spicy Chinese sauce. Bold flavors in just 20 minutes with simple ingredients.

# Components:

→ Vegetables

01 - 1 medium head green cabbage, cored and thinly sliced (approximately 1.75 lbs)
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 - 0.5 teaspoon freshly ground black pepper
13 - 0.5 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 until well combined. Set aside.
02 - Heat vegetable oil in a large wok or skillet over medium-high heat until shimmering.
03 - Add minced garlic and ginger, stir-frying for 30 seconds until fragrant.
04 - Add sliced cabbage and julienned carrot. Stir-fry for 3 to 4 minutes until vegetables begin to wilt while maintaining a crisp texture.
05 - Pour the prepared sauce over the vegetables and toss to coat evenly. Stir-fry for 2 to 3 minutes until cabbage reaches tender-crisp consistency.
06 - Add black pepper, salt, and sliced scallions. Stir well and cook for 1 additional minute.
07 - Transfer to a serving dish and garnish with toasted sesame seeds and additional scallions if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • The whole thing comes together in under 20 minutes, so you can have restaurant-quality depth on a weeknight without the delivery fees.
  • That perfect tender-crisp texture only happens if you nail the timing, and once you feel it, you'll chase it every time you make this.
  • It's naturally vegan and easily gluten-free, which means everyone at the table can eat without modifications or awkward explanations.
02 -
  • The cabbage will seem like it's not wilting fast enough, but then suddenly it transforms—don't panic and don't extend the heat unnecessarily, because the transition from crisp to overcooked happens in about 30 seconds.
  • Your wok needs to be genuinely hot from the start; a lukewarm pan means steamed cabbage instead of stir-fried cabbage, and the difference is the whole point of this dish.
03 -
  • Prep everything before the wok hits the heat—stir-frying waits for no one, so having garlic minced, cabbage sliced, and sauce mixed means you're fully present and the whole thing doesn't scramble.
  • If your cabbage releases a lot of liquid during cooking, that's normal, but if it pools excessively, drain some off before serving so you're not left with a watery plate instead of a glossy one.
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