Save My neighbor once knocked on my door holding a wilted head of cabbage, asking if I could do anything with it before it went bad. I tossed it in a hot wok with whatever I had in the pantry, and the smell of garlic, ginger, and vinegar filled the entire hallway. She ended up staying for dinner, and we polished off the whole pan with chopsticks, standing right there at the counter. That desperate weeknight experiment became this recipe, and now I make it on purpose at least twice a month.
I brought this to a potluck once, worried it was too simple compared to everyone else's elaborate dishes. It was the first thing to disappear. People kept asking what the secret was, and I had to admit there wasn't one, just high heat and a good sauce. One friend texted me the next day saying she'd already made it twice that week. Watching people get excited about cabbage never gets old.
Ingredients
- Green cabbage: Choose a firm head with tightly packed leaves, and slice it thin so it cooks quickly while keeping that satisfying crunch.
- Carrot: Julienned carrots add sweetness and a pop of color that makes the dish look as good as it tastes.
- Scallions: Slice them on a diagonal for a prettier presentation, and save some for garnish to keep that fresh onion bite.
- Garlic: Fresh minced garlic is non-negotiable here, it blooms in the hot oil and perfumes the whole dish.
- Fresh ginger: Peel it with the edge of a spoon and mince it fine so every bite has that warm, spicy kick.
- Soy sauce: This brings the salty, umami depth that anchors the sauce, or swap for tamari if you need it gluten-free.
- Rice vinegar: The tangy backbone of the dish, it cuts through the richness and balances the heat perfectly.
- Chili paste: Start with less if you are cautious about spice, you can always add more at the end.
- Sugar: Just a teaspoon rounds out the sharp edges and helps the sauce cling to the cabbage.
- Toasted sesame oil: A little goes a long way, adding a nutty finish that ties everything together.
- Vegetable oil: Use something neutral with a high smoke point, you need the wok screaming hot.
- Black pepper and salt: Season to taste at the end, the soy sauce already adds plenty of salt.
- Toasted sesame seeds: Optional, but they add a lovely texture and make the dish look restaurant-worthy.
Instructions
- Mix the sauce:
- Whisk together soy sauce, rice vinegar, chili paste, sugar, and sesame oil in a small bowl until the sugar dissolves. Having this ready means you can move fast once the wok heats up.
- Heat the wok:
- Pour vegetable oil into a large wok or skillet and crank the heat to medium-high, letting it get really hot. You want to hear that sizzle the moment ingredients hit the pan.
- Bloom the aromatics:
- Add minced garlic and ginger, stirring constantly for about thirty seconds until they smell incredible and just start to turn golden. Do not let them burn or they will taste bitter.
- Stir-fry the vegetables:
- Toss in the sliced cabbage and julienned carrot, stirring and flipping everything constantly for three to four minutes. The cabbage should soften slightly but still have plenty of crunch.
- Add the sauce:
- Pour in the prepared sauce and toss everything together quickly so every piece gets coated. Let it cook for another two to three minutes, stirring often, until the cabbage is tender-crisp and the sauce clings nicely.
- Season and finish:
- Stir in black pepper, salt, and sliced scallions, cooking for just one more minute. Taste and adjust the seasoning, then transfer to a serving dish and sprinkle with sesame seeds if you like.
Save My partner used to insist he hated cabbage until I made this on a rainy Tuesday night. He went back for seconds, then thirds, and now he requests it by name. It is funny how one dish can change someone's mind about an ingredient they thought they despised. We have started keeping a head of cabbage in the fridge at all times, just in case.
Adjusting the Heat Level
The first time I made this, I got a little too generous with the chili paste and spent the next ten minutes fanning my mouth. Now I start with one tablespoon and taste before adding more. If you are cooking for people with different spice tolerances, keep extra chili paste on the side so everyone can doctor their own bowl. You can also use red pepper flakes for a milder, more gradual heat that does not overwhelm the other flavors.
Vegetable Variations
I have thrown in everything from sliced bell peppers to shiitake mushrooms, and it always works. Napa cabbage wilts faster and tastes a bit sweeter, which is lovely if you want something gentler. Snow peas, snap peas, or even broccoli florets add different textures and turn this into more of a main dish. Just remember to adjust your cooking time depending on what you add, harder vegetables need a head start.
Serving and Storage
This is delicious straight from the wok, but I have also packed it cold in lunchboxes and eaten it as a crunchy salad. It keeps in the fridge for up to three days, though the cabbage softens a bit as it sits. Reheat it quickly in a hot skillet to bring back some of that crispness, or just eat it at room temperature alongside grilled chicken, tofu, or a fried egg.
- Serve it over steamed jasmine rice to soak up all that tangy sauce.
- Pair it with dumplings or spring rolls for a complete Chinese-inspired meal.
- Leftovers make an excellent topping for grain bowls or tucked into wraps.
Save This dish has saved me on so many nights when I thought there was nothing good left to cook. I hope it does the same for you.
Recipe FAQs
- → Can I use Napa cabbage instead of green cabbage?
Yes, Napa cabbage works beautifully and offers a milder, more delicate flavor. It cooks slightly faster, so reduce the stir-fry time by about a minute to maintain its crisp texture.
- → How can I make this dish spicier?
Increase the chili paste to 2 tablespoons or add a pinch of red pepper flakes. Fresh sliced Thai chilies stirred in with the garlic and ginger will also boost the heat significantly.
- → What can I serve with hot and sour cabbage?
This pairs wonderfully with steamed jasmine or brown rice, grilled chicken, tofu, or pork. It also complements noodle dishes and works as a light, tangy counterpoint to richer main courses.
- → How do I keep the cabbage crispy and not soggy?
Cook over high heat and avoid overcrowding the wok, which traps steam. Stir-fry quickly in batches if needed, and add the sauce only after the cabbage has begun to soften but still has crunch.
- → Can I prepare the sauce ahead of time?
Absolutely. Whisk the sauce ingredients together and refrigerate in an airtight container for up to 3 days. Give it a quick stir before adding to the hot wok.
- → Is this dish suitable for meal prep?
Yes, it stores well in the refrigerator for up to 3 days. The cabbage will soften slightly upon reheating, but the flavors intensify. Reheat gently in a skillet or microwave.