Hot and Sour Cabbage (Printable Version)

Crisp cabbage stir-fried in a tangy, spicy sauce with ginger and garlic. Ready in 20 minutes for a bold side dish.

# Ingredient List:

→ Vegetables

01 - 1 medium head green cabbage (about 1.75 lb), 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 - 0.5 teaspoon freshly ground black pepper
13 - 0.5 teaspoon salt or to taste

→ 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 if desired. Serve hot.

# Expert Tips:

01 -
  • It takes less time than ordering takeout and tastes just as bold and exciting.
  • The cabbage stays crunchy and soaks up the sweet, sour, and spicy sauce in every bite.
  • You probably already have most of the ingredients sitting in your fridge or pantry.
  • It works as a side dish or a light main course over rice, and leftovers reheat beautifully.
02 -
  • Don't crowd the wok or the cabbage will steam instead of stir-fry, losing that essential crunch.
  • Prep everything before you turn on the heat because once you start cooking, it moves fast and there's no time to chop.
  • Taste the sauce before adding it to the wok so you can adjust the heat, tang, or sweetness to your liking.
03 -
  • Use the highest heat your stove can handle so the cabbage gets those charred, caramelized edges that add depth.
  • Keep a lid nearby in case the oil splatters when you add the vegetables, but don't cover the wok or you'll lose the crisp texture.
  • If you're using tamari instead of soy sauce, add a pinch of extra salt because tamari can taste slightly milder.
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