Hot and Sour Cabbage (Print view)

Vibrant Chinese-inspired stir-fry with crisp cabbage in a tangy, spicy sauce. Bold flavors, satisfying crunch. Quick and easy side.

# Ingredient List:

→ Vegetables

01 - 1 medium head green cabbage (about 1.75 pounds), 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

# How-To 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 Suggestions:

01 -
  • This dish transforms humble cabbage into something restaurant-worthy in just 20 minutes
  • The balance of tangy vinegar and spicy heat creates addictive flavors youll crave
  • Its incredibly budget-friendly but tastes like a special occasion side
02 -
  • Overcrowding the pan will make your cabbage steam instead of stir-fry, resulting in soggy vegetables
  • The sauce looks thin but will cling perfectly once it hits the hot vegetables and reduces slightly
  • Work quickly once you start cooking, as proper stir-frying requires high heat and constant motion
03 -
  • A cold wok creates soggy stir-fry, so let your pan heat up thoroughly before adding any ingredients
  • Cut your cabbage uniformly so all pieces cook at the same rate
  • Do not be afraid of the smoke point, proper high heat creates the best flavor development
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