Vegetable Recipes
Hot and Sour Stir-Fried Cabbage
Hot and Sour Stir-Fried Cabbage is a classic Chinese home-style vegetable dish featuring crisp cabbage tossed with dried chilies, Sichuan peppercorns, and a tangy vinegar-based sauce. The combination of savory, mildly spicy, and bright sour flavors makes it a quick and satisfying side dish that pairs perfectly with steamed rice.
- Total
- 20 minutes
Quick Recipe Summary
- Cuisine
- Chinese
- Category
- Vegetable Recipes
- Method
- Stir-fry
- Total Time
- 20 minutes
- Difficulty
- Easy
- Main Ingredient
- Cabbage
About This Recipe
Hot and Sour Stir-Fried Cabbage is a classic Chinese home-style vegetable dish featuring crisp cabbage tossed with dried chilies, Sichuan peppercorns, and a tangy vinegar-based sauce. The combination of savory, mildly spicy, and bright sour flavors makes it a quick and satisfying side dish that pairs perfectly with steamed rice.
Why You'll Love This Recipe
- Ready in about 20 minutes, so it can fit into a busy cooking day.
- Beginner-friendly enough for cooks who are still building confidence in the kitchen.
- Helpful for practicing timing, heat control, and the order of adding ingredients.
- Gives the dish a clear hot and sour flavor profile without making the method feel complicated.
- Useful as a reference recipe because the steps explain both what to do and what to watch for.
Ingredients
- 400 grams Cabbage
- 4 grams Dried Red Chilies
- 10 pieces Sichuan Peppercorns
- 1 tablespoon Scallion Oil
- 10 grams Cornstarch
- 20 grams White Rice Vinegar
- 15 grams Soy Sauce
- 15 grams Sugar
- To taste Salt
- 1 tablespoon Cooking Oil
Ingredient Notes
These notes explain the role of the main ingredients so the recipe is easier to adjust.
Cabbage
Vegetables bring texture and freshness; cut them evenly so they cook or ferment at a similar pace.
Dried Red Chilies
Chilies or peppers add aroma, color, and heat; adjust the amount to fit your table.
Sichuan Peppercorns
Sichuan peppercorns bring citrusy fragrance and a gentle numbing quality common in Sichuan cooking.
tablespoon Scallion Oil
Scallions add freshness and are useful both as an aromatic base and as a finishing flavor.
Ingredients & Techniques Used in This Recipe
These guides explain the key sauces, ingredients, and cooking techniques used in this recipe, so you can understand the dish instead of only following steps.
Sauce
Light Soy Sauce
The everyday soy sauce for salt, umami, marinades, and stir-fry seasoning.
Ingredient
Sichuan Peppercorn
The citrusy, numbing spice behind many Sichuan dishes.
Technique
How to Stir Fry Properly
Learn heat control, ingredient order, sauce timing, and quick wok cooking.
Technique
Velveting
A Chinese technique for keeping sliced meat, chicken, shrimp, and beef tender.
Technique
How to Steam Chinese Food
Understand Chinese steaming for fish, eggs, tofu, buns, and vegetables.
Technique
Wok Hei
The smoky high-heat flavor associated with fast wok cooking.
Step-by-Step Instructions
Step 1
Gather and prepare all ingredients.
Step 2
Cut the cabbage into bite-sized pieces or thin slices.
Step 3
Cut the dried chilies into small sections.
Step 4
In a small bowl, combine soy sauce, rice vinegar, sugar, and salt to create the seasoning sauce.
Step 5
Heat cooking oil in a wok over medium heat. Add the Sichuan peppercorns and cook until fragrant, then remove and discard them.
Step 6
Add the dried chilies and stir-fry briefly until aromatic.
Step 7
Add the cabbage and stir-fry over high heat until slightly wilted but still crisp.
Step 8
Pour in the prepared sauce and cook for 1 minute. Stir in a cornstarch slurry and drizzle with scallion oil. Toss well and serve immediately.
Cooking Tips
- Use the tender inner leaves of the cabbage for the best texture. Stir-fry over high heat to keep the cabbage crisp and prevent excess moisture from being released. Adjust the vinegar and chili quantity to suit your preferred balance of sourness and heat.
Serving Suggestions
- Serve it with steamed rice when you want a simple Chinese home-cooked meal.
- Add a light soup or cold vegetable side if the stir-fry is salty, spicy, or saucy.
- Keep rice or noodles ready before cooking because stir-fries are best served immediately.
Recipe Card
Hot and Sour Stir-Fried Cabbage is a classic Chinese home-style vegetable dish featuring crisp cabbage tossed with dried chilies, Sichuan peppercorns, and a tangy vinegar-based sauce. The combination of savory, mildly spicy, and bright sour flavors makes it a quick and satisfying side dish that pairs perfectly with steamed rice.
Ingredients
- 400 grams Cabbage
- 4 grams Dried Red Chilies
- 10 pieces Sichuan Peppercorns
- 1 tablespoon Scallion Oil
- 10 grams Cornstarch
- 20 grams White Rice Vinegar
- 15 grams Soy Sauce
- 15 grams Sugar
- To taste Salt
- 1 tablespoon Cooking Oil
Method
- Gather and prepare all ingredients.
- Cut the cabbage into bite-sized pieces or thin slices.
- Cut the dried chilies into small sections.
- In a small bowl, combine soy sauce, rice vinegar, sugar, and salt to create the seasoning sauce.
- Heat cooking oil in a wok over medium heat. Add the Sichuan peppercorns and cook until fragrant, then remove and discard them.
- Add the dried chilies and stir-fry briefly until aromatic.
- Add the cabbage and stir-fry over high heat until slightly wilted but still crisp.
- Pour in the prepared sauce and cook for 1 minute. Stir in a cornstarch slurry and drizzle with scallion oil. Toss well and serve immediately.
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