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Milk Street Recipe

Hot and Sour Stir-Fried Cabbage

20 minutes

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Hot and Sour Stir-Fried Cabbage

Hot and sour cabbage is a classic stir-fry that’s ready in minutes. Napa cabbage is cooked hot and fast with aromatics until tender-crisp and lightly charred. Sauced with a mixture of soy, vinegar and just a touch of sugar, the flavors are spicy, salty and tangy. Chinese black vinegar is made with rice and has a lightly smoky, subtly malty flavor. If not available, 1 tablespoon each of unseasoned rice vinegar and balsamic vinegar is a reasonably good substitute. For extra heat, drizzle with chili oil before serving.




Don’t forget to turn the heat to high before adding the cabbage. The vegetables should char hot and fast so they don’t leach moisture that would dilute the flavors and make the stir-fry soggy. Also, be sure to stir the soy mixture before adding it to the skillet, as the cornstarch will settle to the bottom upon standing.

20 minutes


  • 2

    tablespoons soy sauce

  • 2

    tablespoons Chinese black vinegar OR 1 tablespoon unseasoned rice vinegar plus 1 tablespoon balsamic vinegar


  1. 01
    In a small bowl, whisk together the soy sauce, vinegar, sugar, cornstarch, ⅓ cup water and ¼ teaspoon pepper until the sugar dissolves; set aside.

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