Hot and Sour Cabbage (Printable)

Crispy cabbage stir-fried with tangy vinegar, chili paste, and ginger. Bold flavors in just 20 minutes.

# What You'll Need:

→ Vegetables

01 - 1 medium head green cabbage (about 28 oz), 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 - 1/2 teaspoon freshly ground black pepper
13 - 1/2 teaspoon salt or to taste

→ Garnish

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

# How To:

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 until shimmering.
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. Transfer to a serving dish and garnish with toasted sesame seeds and extra scallions if desired.

# Expert Tips:

01 -
  • It transforms humble cabbage into something crave-worthy with just a few bold ingredients.
  • The whole dish comes together in under twenty minutes, start to finish.
  • You get that perfect contrast of tender-crisp vegetables and punchy, balanced sauce.
  • It works as a quick weeknight side or a vibrant addition to any rice bowl.
02 -
  • Don't crowd the pan or the cabbage will steam instead of stir-fry, losing that crisp texture.
  • Taste the sauce before adding it, some chili pastes are much hotter than others and you might want to dial it back.
  • If your cabbage releases a lot of water, turn up the heat for the last minute to evaporate excess liquid.
03 -
  • Prep everything before you start cooking because stir-frying moves fast and there's no time to chop mid-step.
  • Use a wok if you have one, the high sides make tossing easier and help keep the heat concentrated.
  • Toast your sesame seeds in a dry pan for a minute before sprinkling them on top, it makes them taste richer and more fragrant.
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