This easy Hot & Sour Cabbage stir-fry shines with thin slices of cabbage that cook down to almost noodle-like perfection, all coated in a hot & sour sauce.It’s our new favorite way to cook cabbage!   This humble vegetable lasts forever in the fridge, is good for you, and it’s inexpensive.If you’re not cooking cabbage regularly, this recipe will give you a reason to! Cabbage Demands More Flavor Sometimes, when you cook cabbage just with garlic, salt, and oil—the usual treatment we give most leafy vegetables around here—it can feel a little lackluster.  Put simply, cabbage demands a little more flavor! This recipe is it.  Ever since we discovered how amazing cabbage becomes when you add a little bit of vinegar, we’ve regularly made some version of my mom’s Sichuan Napa Cabbage Stir-Fry, which combines dried chili peppers and black vinegar to delicious effect.  The heat in that dish is much more subtle, whereas this Hot & Sour Cabbage uses chilies and spicy doubanjiang.

That’s spicy bean sauce, with chunks of fermented broad beans (read: addictive little flavor bombs that you’ll find in some of your favorite dishes; see Mapo Tofu).It’s an incredible combo when you add lots of garlic, Chinese black vinegar, soy sauce, sesame oil, and white pepper.  The whole dish is finished off with a little cornstarch slurry, which is my favorite trick for giving my vegetable dishes that restaurant-style sheen and taste! I use the same technique in my b

Read More