Hot and Sour Napa Cabbage Recipe | Vegetarian Times Skip to main content

Hot and Sour Napa Cabbage

This classic Chinese side dish can be ready in less than 15 minutes, slicing time included. It goes well with milder non-Asian main dishes too.



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1 Tbs. vegetable oil
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2 tsp. toasted sesame oil
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2 whole dried chiles de arbol, thinly sliced
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1 clove garlic, minced (1 tsp.)
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½ tsp. minced fresh ginger
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1 head napa cabbage, leaves cut into 1-inch-thick slices (2 lb.)
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3 Tbs. Chinese black vinegar or balsamic vinegar
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3 Tbs. low-sodium soy sauce
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½ tsp. sugar
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2 green onions, green parts thinly sliced (2 Tbs.), for garnish


Heat vegetable oil and sesame oil in large skillet or wok over medium-high heat. Add chiles, garlic, and ginger, and stir-fry 1 minute. Add cabbage, and cook 30 seconds. Stir in vinegar, soy sauce, and sugar, and cook 2 to 3 minutes, or until cabbage is crisp-tender. Season with salt, if desired, and give one last shake or stir. Serve garnished with green onions.

Nutrition Information: 

4 g
Total Fat: 
6 g
Saturated Fat: 
1 g
11 g
0 mg
433 mg
3 g
5 g
Serves 4

Comments on this Recipe

Wow! This recipe is amazing! I have made it four times now; once with napa cabbage, once with savoy cabbage and twice with red cabbage. It's good no matter what kind of cabbage. It pairs really well with the Azuki Beans and Winter Squash recipe. This is my new favorite Asian side dish recipe. Also, I skip the chiles de arbol (kids), and use balsamic vinegar. Thanks for the awesome recipe!

I am Vegan, and I just ordered Vegetarian Times. Will this magazine give me lots of recipes of being Vegan?

Yes! It will Cyndi :) Enjoyyy!

Very good! I suggest using peanuts as well, as a source of protein.

I substituted regular cabbage and would not recommend doing that.