Description
This Chinese Hot and Sour Cabbage is a quick and flavorful stir-fry dish that combines the spicy kick of Doubanjiang with the tanginess of Chinese black vinegar, perfectly balanced with savory soy sauce and a touch of sweetness. Tender cabbage is cooked to juicy perfection and served with cooked rice, making a simple yet delightful meal in just 25 minutes.
Ingredients
Scale
Oil and Aromatics
- 2 tablespoons Neutral Oil (canola, vegetable, or avocado oil)
- 4 cloves Garlic, finely chopped
Sauces and Seasonings
- 2 tablespoons Doubanjiang (Spicy Bean Sauce)
- 2 tablespoons Chinese Black Vinegar
- 2 tablespoons Soy Sauce (tamari for gluten-free)
- 1 tablespoon Sesame Oil
- 1 teaspoon White Pepper (or black pepper)
- 1 teaspoon Sugar (optional)
Vegetables and Starch
- 1 head Taiwanese Cabbage (or green, savoy, or napa cabbage)
- 1/4 cup Water
- 1 tablespoon Cornstarch (mixed with water to make slurry)
- 1/4 cup Chopped Green Onions (for garnish)
Serving
- 2 cups Cooked Rice
Instructions
- Prepare the Cabbage: Rinse and drain the cabbage well, then chop it into bite-sized pieces to ensure even cooking and easy eating.
- Heat the Oil and Sauté Garlic: In a large wok or skillet, heat 2 tablespoons of neutral oil over medium-high heat. Add the finely chopped garlic and stir-fry until fragrant but not browned, about 30 seconds to 1 minute.
- Add Doubanjiang: Stir in 2 tablespoons of Doubanjiang (spicy bean sauce) and cook for 1 minute to release its flavors into the oil, creating a spicy and savory base.
- Cook the Cabbage: Add the chopped cabbage to the wok and stir-fry for 3-5 minutes until it starts to wilt but retains some crunch. Add 1/4 cup of water to help create steam and soften the cabbage as you stir.
- Season the Dish: Pour in 2 tablespoons of Chinese black vinegar and 2 tablespoons of soy sauce, then add 1 teaspoon of white pepper and 1 teaspoon of sugar. Stir everything to combine thoroughly and balance heat, sourness, and slight sweetness.
- Thicken the Sauce: Mix 1 tablespoon cornstarch with an equal amount of water to make a slurry. Slowly add this slurry to the wok while stirring continuously, allowing the sauce to thicken and coat the cabbage evenly.
- Finish with Sesame Oil and Garnish: Drizzle 1 tablespoon of sesame oil over the cooked cabbage, give it one final stir, then remove from heat. Sprinkle 1/4 cup chopped green onions on top for a fresh, vibrant finish.
- Serve: Spoon the hot and sour cabbage over or alongside 2 cups of cooked rice to enjoy a comforting, flavorful meal that’s ready in under 30 minutes.
Notes
- Doubanjiang is essential for authentic flavor; use a good quality brand for best results.
- Black vinegar adds a distinct tanginess, but rice vinegar can be used for a milder version.
- Adjust the sugar level to taste, or omit if you prefer less sweetness.
- Chop the green onions just before serving to maintain their fresh crunch.
- The dish is naturally gluten-free when using tamari instead of soy sauce.
