Hot and Sour Cabbage (Print Version)

Crisp cabbage in a tangy, spicy sauce. A vibrant Chinese-inspired stir-fry ready 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 Make It:

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 Advice:

01 -
  • It comes together faster than ordering takeout and tastes just as vibrant.
  • The cabbage stays crisp and never turns mushy if you keep the heat high.
  • You can dial the spice up or down without losing that addictive sour kick.
  • It works as a side or becomes the main event over a bowl of rice.
02 -
  • If your wok isnt hot enough, the cabbage will steam instead of sear and youll lose that crisp texture.
  • Dont add the sauce too early or it will make the vegetables soggy, wait until theyre almost done.
  • Taste before serving because some soy sauces are saltier than others and you might need to adjust.
03 -
  • Prep everything before you turn on the heat, because once the wok is hot, things move fast and you wont have time to chop.
  • Use the freshest ginger you can find, the older it gets, the more fibrous and harsh it tastes.
  • If you dont have a wok, a large cast iron skillet works just as well as long as you get it screaming hot.
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