Stir-fry hot and sour cabbage


This is an everyday home cook dish in China, a favourite comfort dish too much mainland Chinese.

I was introduced to this appetising dish during one of my visit to my sister who was then stationed in Shanghai.

I thought it was the usual stir fry but I when took the first bite, I was very pleasantly surprised by the unexpected burst of the flavours and the spicy edge.
Who would think this plain looking vegetable would deliver such intense and yet pleasing flavours?!

My sister's helper in Shanghai uses white vinegar in her dish and in Szechuan they use black Chinese vinegar.
While the black Chinese vinegar packs a deeper and heavier flavour, white vinegar releases a clean mild sour note.

Chilli is an essential ingredient, and you may use dried chillies, fresh chillies or for the brave hearts -chilli padi.

If you are into discovering unexpected flavour combinations, I recommend you begin with this captivating dish.

By the way, it is thrilling to watch your guests take their first bite of this simple looking stir fry.


You will need:

500gm of cabbage (if using napa cabbage, use stem only)
2 cloves of garlic, chopped
2-3 fresh chillies, sliced
1-2 tablespoon of light soy sauce
1 tablespoon of white distilled vinegar
2 teaspoon of sugar
1 tablespoon of water
2 tablespoon of oil


1. Heat the wok over medium heat and add oil.
2. Add the garlic and chillies and cook for a minute.
3. Turn up the heat and add in the well-drained cabbage, stir fry for about 2 minutes.
4. Add the soy sauce, vinegar, sugar and water and stir to mix well. Cook for another minute.
5. If you like the cabbage soft, cover the wok with the lid for a minute.
6. Remove from wok and serve

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