My cabbage stir fry is made with tender Napa cabbage, green onions, garlic, and a savory, tangy sauce. A touch of ketchup plus hot sauce and red pepper flakes create a bright hot-and-sour balance that lifts the dish.
This Sichuan-inspired Napa cabbage stir fry delivers bold, spicy, sour, and umami flavors commonly associated with the region — without using Sichuan peppercorns. The result is a simple, quick vegetable side that tastes restaurant-quality.
I love the hot-and-sour combination and often order it when getting takeout, so I created my own version at home. It’s fast to make and uses pantry staples you probably already have.
You only need a handful of ingredients and about 20 minutes from prep to plate.
Table of Contents
- Cabbage
- Ingredient Notes and Substitutions
- How to Make Cabbage Stir Fry
- Recommended Tools
- Storing and Reheating
- Frequently Asked Questions
- Hot and Sour Cabbage Stir Fry Recipe
If you haven’t cooked with Napa cabbage, try it for stir-fries instead of green cabbage. Napa stays tender while holding a pleasant crunch when sautéed, making it ideal for a hot-and-sour preparation.
Tip From Kevin
Cabbage
If using Napa cabbage, separate the white stalk from the leafy greens. Use both in the dish, but add the thicker white pieces to the wok first because they take longer to soften. Add the leafy parts later so they retain their crispness.
Ingredient Notes and Substitutions
(See the recipe card for quantities)
- Cabbage – Napa cabbage is preferred for its tender leaves and mild flavor. Green cabbage works as a substitute, but remove the core and expect a firmer texture.
- Green Onion – Adds a fresh, mild onion note and a bit of crunch. Slice into 2-inch pieces for this recipe.
- Cornstarch – Mixed with water to thicken the sauce and give it a glossy finish. Arrowroot or potato starch are fine alternatives.
- Vegetable Oil – For sautéing. Canola or another neutral oil also works.
- Garlic – Fresh garlic gives the best savory base. Garlic powder can be used in a pinch but is less vibrant.
- Ketchup – A small amount adds sweet-tangy balance and helps create that familiar takeout-style flavor.
- Hot Sauce (Tabasco) – Use your preferred hot sauce to control heat and acidity.
- Red Pepper Flakes – Adds extra heat and texture. Ground cayenne or chopped fresh chiles will also work.
- Chicken Stock – Adds depth to the sauce. Use vegetable stock to keep the dish vegetarian.
How to Make Cabbage Stir Fry
- Recipe Prep. Chop the cabbage into 2-inch pieces. If using Napa, cut the white stalks and roughly chop the leafy green tops separately. Slice the green onions and mix cornstarch with water.
- Sauté the Cabbage. Heat oil in a wok over medium-high heat and stir-fry the cabbage and garlic about 1 minute.
- Add the Flavorings. Stir in ketchup, salt, hot sauce, and red pepper flakes for about a minute. Pour in the stock and bring to a boil.
- Thicken the Sauce. Add the cornstarch slurry and cook until the sauce thickens and coats the vegetables, roughly 30 seconds.
- Finish with Green Onions. Toss in the green onions, cook another 30 seconds, adjust seasoning if needed, and serve immediately.
Recommended Tools
- Sharp Knife & Cutting Board – A sharp knife makes prepping cabbage much easier.
- Wok – Ideal for stir-frying thanks to its high sides and even heat. A large skillet can substitute in a pinch.
Storing and Reheating
Store leftover cabbage stir fry in an airtight container in the refrigerator for 3–4 days.
To reheat, warm single servings in the microwave in 30-second bursts, stirring between each. For larger portions, reheat in a wok or skillet over medium heat with a splash of water or stock to refresh the sauce; it should take about 5 minutes. The cabbage can soften a bit after reheating but will remain flavorful.
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Frequently Asked Questions
Napa cabbage has an ideal texture for stir-frying: tender leaves that still hold a slight bite. It soaks up sauce without becoming overly soft and cooks quickly.
You don’t need to blanch it for this recipe. Blanching will make the cabbage more tender if you prefer that texture, but I typically skip it to keep the cabbage crisp.
Cooking reduces raw cabbage’s bitterness. High-heat stir-frying with garlic, ketchup, and hot sauce balances any remaining bitterness and produces a pleasant, savory flavor.
Hot and Sour Cabbage Stir Fry
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Ingredients
US Customary – Metric
- 1 medium cabbage green or Napa
- 4 green onions cut into 2-inch pieces
- 1 tbsp cornstarch
- 1 tbsp water
- 3 tbsp vegetable oil
- 4 cloves garlic minced
- 1/3 cup ketchup
- 1 tsp kosher salt
- 1 tsp Tabasco or hot sauce
- 1/2 tsp red pepper flakes
- 1/2 cup chicken stock
Instructions
-
If using green cabbage, cut in half and remove the core. Cut cabbage into 2-inch pieces. If using Napa, trim the white stalks and chop the leafy tops.
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Prep green onions and mix cornstarch with water.
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Heat oil in a hot wok and stir-fry the cabbage and garlic for about 1 minute.
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Add ketchup, salt, hot sauce, and red pepper flakes; stir-fry 1 minute. Pour in chicken stock and heat to boiling. Stir in the cornstarch mixture and cook another 30 seconds until the sauce thickens and coats the vegetables.
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Stir in green onions, toss for 30 seconds, adjust seasoning, and serve immediately.
Notes
- If using Napa cabbage, trim the white stem from the leaves and add the white pieces first to the wok. Cook them for about a minute before adding the leafy parts so everything finishes evenly.
Nutrition
The nutrition information is an estimate and should not replace professional advice.
