Hot and Sour Cabbage (Print-Friendly)

This vibrant Chinese-inspired stir-fry features crisp cabbage bathed in a tangy, spicy sauce. Bold flavors and satisfying crunch.

# What You'll Need:

→ Vegetables

01 - 1 medium head green cabbage (about 1.75 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 & Oil

11 - 2 tablespoons vegetable oil
12 - 1/2 teaspoon freshly ground black pepper
13 - 1/2 teaspoon salt (or to taste)

→ Garnish (optional)

14 - 1 teaspoon toasted sesame seeds
15 - Additional sliced scallions

# Cooking 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.
03 - Add garlic and ginger, stir-frying for 30 seconds until fragrant.
04 - Add sliced cabbage and carrot. Stir-fry for 3–4 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 2–3 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 -
  • The hot and sour sauce creates this perfect addictive tang that keeps you coming back for just one more bite
  • It comes together in under 20 minutes but tastes like something from a restaurant
  • The cabbage keeps its crunch making it satisfying even for people who think they hate cooked vegetables
02 -
  • Do not overcrowd your wok or the vegetables will steam instead of stir-fry, losing that precious crunch
  • Have everything prepped before you turn on the heat because stir-frying moves fast once started
  • The cabbage will continue cooking slightly from residual heat, so err on the side of underdone
03 -
  • Shred the cabbage by hand instead of using a food processor for better texture control
  • If you want more heat, add the chili paste gradually and taste as you go
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