Name: Sizzle Up Your Day with Chinese Hot and Sour Cabbage
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 2 pounds Taiwanese cabbage (thinly sliced); 4 cloves Garlic (finely chopped); 1.5 tablespoons Doubanjiang (spicy bean sauce); 1 tablespoon Chinese black vinegar; 1.5 teaspoons Soy sauce (or tamari for gluten-free); 0.5 teaspoon Sesame oil (use sparingly); 0.25 teaspoon White pepper; 0.25 teaspoon Sugar (optional); 0.25 cup Water; 1.5 teaspoons Cornstarch (mixed into a slurry with 2 tablespoons water); Salt (to taste); 1 cup Steamed rice (for serving)

0 Shares

When the craving for something zesty hits, I find myself reaching for this Easy Hot & Sour Cabbage Stir-Fry, a dish that never fails to ignite my taste buds. The moment I slice into the crisp Taiwanese cabbage, its vibrant green hue makes me forget the mundane meals of the past week. Drenched in a tantalizing sauce that strikes the perfect balance between spicy and tangy, this stir-fry elevates humble cabbage to delicious new heights.

Whether you’re looking to impress guests or simply shake up your weeknight routine, this delightful dish comes together in mere minutes—making it a lifesaver for busy evenings. Plus, thanks to its vegetarian and gluten-free options, it’s a versatile staple that suits a variety of dietary preferences. So grab your wok, and let’s transform the ordinary into an extraordinary culinary adventure!

Why will you love this Chinese Hot and Sour Cabbage?

Quick and Easy: This Chinese Hot and Sour Cabbage stir-fry can be ready in just 15 minutes, making it a perfect weeknight meal.

Flavor Explosion: The spicy doubanjiang combined with tangy black vinegar delivers a bold flavor that elevates your typical cabbage dish.

Nutrient-Rich: Packed with vitamins C and A, this dish not only tastes good but is good for you too!

Versatile Dish: It’s a wonderful side or can easily become a vegetarian main by adding protein like tofu or chicken.

Economical Choice: This recipe requires just a few simple ingredients, making it both budget-friendly and satisfying.

Crowd-Pleaser: Whether you’re serving family or guests, everyone will rave about this exciting twist on a classic vegetable!

Chinese Hot and Sour Cabbage Ingredients

For the Stir-Fry

Neutral oil (canola, vegetable, or avocado) – Provides essential cooking fat for stir-frying; any neutral-flavored oil works.
Garlic (4 cloves, finely chopped) – Adds aromatic depth to the dish; fresh garlic enhances flavor significantly.
Doubanjiang (1½ tablespoons) – This spicy bean sauce imparts heat and umami; if unavailable, chili paste mixed with fermented beans is a suitable substitute.
Taiwanese cabbage (2 pounds, thinly sliced) – The star of the dish that delivers bulk and texture; regular green or savoy cabbage can be used instead.
Chinese black vinegar (1 tablespoon) – Adds a tangy acidity and complexity; rice vinegar can be a milder alternative.
Soy sauce (1½ teaspoons) – Provides depth and saltiness; for a gluten-free option, use tamari.
Sesame oil (½ teaspoon) – Gives a unique nutty flavor and fragrance; use sparingly as it is quite potent.
White pepper (¼ teaspoon) – Introduces heat and a distinctive flavor profile; black pepper can serve as a substitute in smaller amounts.
Sugar (¼ teaspoon) – Balances the flavors by countering acidity and heat; feel free to omit if you prefer a less sweet dish.
Water (¼ cup) – Creates steam for a quick cook and helps the sauce adhere to the cabbage.
Cornstarch (1½ teaspoons mixed into a slurry with 2 tablespoons water) – Thickens the sauce and gives it a glossy finish; ensure it’s well-mixed before use.
Salt – Adjust to taste, noting that doubanjiang is already salty.

For Serving

Steamed rice – This dish pairs beautifully with steamed rice, helping to soak up the delightful sauce.

This vibrant Chinese Hot and Sour Cabbage stir-fry is sure to become a beloved staple in your kitchen! Enjoy diving into its zesty flavors and delightful chewiness as you serve it fresh from the wok.

How to Make Chinese Hot and Sour Cabbage

Heat the wok: Begin by heating a wok over medium-high heat until it’s just smoking. This step is crucial for achieving that authentic stir-fry flavor. If it gets too hot, simply reduce the heat to medium.
Sauté the garlic: Add your chosen neutral oil to the wok, followed by the finely chopped garlic. Sauté for about 15-20 seconds until it releases a fragrant aroma but be careful not to let it brown, as this can impart bitterness.
Fry the doubanjiang: Incorporate the spicy doubanjiang into the wok. Fry it for 30 seconds to 1 minute until fragrant and aromatic, allowing the flavor to develop beautifully in the oil.
Stir-fry the cabbage: Toss in the sliced Taiwanese cabbage, ensuring it gets well-coated with the doubanjiang mixture. Stir-fry for about 2-3 minutes until the cabbage begins to soften but still retains a slight crunch.
Add the sauces: Pour in the Chinese black vinegar, soy sauce, sesame oil, white pepper, and sugar, combining thoroughly. This harmonious blend will elevate your dish with layers of flavor.
Steam the cabbage: Add ¼ cup of water to create steam. Continue to stir-fry for another 2-3 minutes until the cabbage is crisp-tender, perfect for a delightful bite.
Thicken the sauce: Give the cornstarch slurry a quick stir and pour it into the center of the wok, mixing it in to thicken the sauce. Cook for an additional minute until the sauce has a glossy finish.
Season and serve: Taste and adjust the seasoning with salt as needed. Serve the hot stir-fry immediately, ideally alongside a steaming bowl of rice for the perfect meal!

Optional: Garnish with sesame seeds for added texture and flavor.

Exact quantities are listed in the recipe card below.

What to Serve with Chinese Hot and Sour Cabbage?

Looking to create a delightful meal around this tangy and spicy stir-fry? Here are some perfect pairings.

Steamed Rice:
This classic companion soaks up the bold flavors, making every bite satisfying and complete.
Stir-Fried Vegetables:
A rainbow of colorful veggies sautéed in garlic and ginger complements the hot and sour notes of the cabbage beautifully.
Dumplings:
These bite-sized treats offer a delightful contrast to the stir-fry, providing texture and additional flavor. Try pan-fried or steamed options!
Toast with Soy Sauce:
A simple yet wonderful side, lightly toasted bread with a hint of soy sauce creates a savory bite between rich flavors.
Sesame Noodles:
The nutty taste adds an excellent dimension alongside the crisp cabbage, creating a wonderful flavor contrast.
Chili Oil:
Just a drizzle elevates the spice level while enhancing the flavor profile of your cabbage dish. It’s a great way to turn up the heat!
Bubble Tea:
For a fun beverage, a refreshing bubble tea offers a sweet contrast to the savory dish, rounding out your meal experience perfectly.
Mango Sticky Rice:
This sweet, creamy dessert beautifully cleanses the palate after the zing of the stir-fry, making it a delightful finish to your meal.
Green Tea:
A warm cup of green tea aids digestion while complementing the hot and sour flavors. It’s a perfect drink to sip alongside.

Make Ahead Options

These Chinese Hot and Sour Cabbage stir-fry preparations are perfect for busy meal prep enthusiasts! You can slice the cabbage and store it in an airtight container in the fridge for up to 3 days to ensure it stays fresh and maintains its vibrant crunch. The doubanjiang and other sauces can be mixed and refrigerated together, which allows the flavors to meld beautifully—just remember to stir well before use. When ready to cook, heat the oil and sauté the garlic, then add your prepped cabbage and sauce mixture, finishing your dish in under 10 minutes for a delicious meal without the prep stress.

Expert Tips for Chinese Hot and Sour Cabbage

Perfectly Cooked Garlic: Avoid browning the garlic to prevent bitterness; sauté just until fragrant for deep, aromatic flavor.
Control the Heat: Fry the doubanjiang long enough (around 30 seconds) to develop its flavor, but keep the wok temperature in check to avoid burning.
Cabbage Crispness: Keep the cabbage moving in the wok to ensure even cooking and maintain that delightful crunch; overcooking is a common mistake!
Adjust to Taste: Since doubanjiang is salty, be mindful with extra salt; always taste before seasoning further for the best flavor balance.
Sauce Thickness: Make sure your cornstarch slurry is fully mixed before adding it to the dish to achieve that desirable glossy finish for your Chinese Hot and Sour Cabbage!
Experiment with Variations: Get creative! Try adding protein like tofu or chicken to enhance your dish further or customize flavors based on personal preference.

Chinese Hot and Sour Cabbage Variations

Feel free to get creative and make this delicious dish your own with these fun variations!

Spicy Kick: Add fresh chili peppers or red pepper flakes for an extra heat boost that will tantalize your taste buds.
Veggie Deluxe: Toss in additional vegetables like bell peppers, snap peas, or carrots for added color, flavor, and nutrition. Each bite will burst with freshness!
Protein Power: Combine the stir-fry with your choice of tofu, shrimp, or shredded chicken to make it a heartier main dish—perfect for satisfying hungry appetites.
Tropical Twist: Incorporate pineapple chunks for a sweet and tangy flavor that beautifully contrasts with the hot and sour sauce.
Nutty Delight: Sprinkle chopped peanuts or cashews on top for a crunchy texture and nutty flavor that elevates the dish to new heights.
Herbal Infusion: Experiment with adding fresh herbs like cilantro or basil just before serving for a fragrant finish that brightens every bite.
Sweet Balance: A dash of honey or maple syrup can be added to balance out the tanginess of the vinegar, making the dish sweet and savory.
Gluten-Free Delight: Opt for coconut aminos instead of soy sauce for a gluten-free, soy-free version that still packs a punch in flavor!

How to Store and Freeze Chinese Hot and Sour Cabbage

Fridge: Store your leftover Chinese Hot and Sour Cabbage in an airtight container for up to 3 days. This keeps it fresh and flavorful.

Freezer: For longer storage, freeze the stir-fry in a freezer-safe container for up to 2 months. To prevent freezer burn, wrap it tightly in plastic wrap before sealing.

Reheating: When you’re ready to enjoy, thaw in the fridge overnight and reheat in a wok or skillet over medium heat, adding a splash of water to revive the dish’s sauciness.

Avoid Room Temperature: Do not leave the cooked cabbage at room temperature for more than 2 hours to prevent spoilage. Always refrigerate promptly!

Chinese Hot and Sour Cabbage Recipe FAQs

What type of cabbage is best for this recipe?
Taiwanese cabbage is ideal for this dish as it has a nice texture and tender leaves when cooked. However, you can substitute it with regular green cabbage, savoy cabbage, or even napa cabbage, adjusting the salt levels for napa as it is more delicate.

How should I store leftover Chinese Hot and Sour Cabbage?
You can store your leftovers in an airtight container in the fridge for up to 3 days. Make sure to keep it sealed to maintain its flavor and freshness.

Can you freeze Chinese Hot and Sour Cabbage?
Absolutely! To freeze, transfer the cooled stir-fry to a freezer-safe container, ensuring it’s tightly sealed to prevent freezer burn. It can last for up to 2 months in the freezer. Thaw overnight in the fridge before reheating in a wok or skillet, adding a splash of water if needed to restore moisture.

What should I do if my sauce is too thick?
If you find the sauce has thickened more than you’d like, simply add a few tablespoons of water to the stir-fry while reheating. Stir well to combine, and allow it to simmer for a minute or two until it reaches your desired consistency.

Is this dish suitable for vegetarians and people with gluten sensitivities?
Yes, this dish is vegetarian-friendly and can be made gluten-free by using gluten-free soy sauce or tamari instead of regular soy sauce. Always check ingredient labels to ensure they meet your dietary needs.

How can I prevent the garlic from burning during cooking?
To prevent garlic from browning and becoming bitter, add it to the wok before the heat is too high. Sauté just until fragrant, around 15-20 seconds, and then quickly proceed to add the doubanjiang for the best flavor.