Spicy and Sour Baby Cabbage

During a busy week, I found only a baby cabbage and some chilies left in my fridge. On a whim, I stir-fried them with a tangy sauce—and it became an instant hit! The crisp cabbage soaked up the spicy-sour flavors, making even my veggie-skeptic roommate ask for seconds. Now, it’s my go-to "emergency dish" for lazy nights.

🔍 Ingredient Breakdown

Baby cabbage is sweet and hydrating, packed with vitamin C and fiber. Chilies add heat and metabolism-boosting capsaicin. Soy sauce and oyster sauce bring umami, while black vinegar balances richness. A pinch of sugar rounds out the spice, and salt enhances depth. Simple yet layered!

🍽️Serving Suggestions

Pair with rice or noodles to soak up the sauce. For extra richness, add a spoon of fermented bean paste. Reduce chilies if sensitive to heat, or serve chilled in summer. Avoid overcooking to keep the crunch. Leftover sauce? Toss with noodles!

❤️ Why You’ll Love It

This dish is foolproof, budget-friendly, and wildly addictive. The bold flavors wake up your palate, perfect for hot days or post-holiday detox. Plus, it’s cheaper than takeout but tastes like restaurant food. Trust me, you’ll cook extra rice just for this!

🥗RECIPE🥗

🥬Ingredients list

• 1 baby cabbage (~300g)

• 2 garlic cloves, minced

• 2 red chilies, sliced

• 1 green chili (optional)

• 1 tbsp each: light soy sauce, oyster sauce, black vinegar

• ½ tsp sugar

• Salt to taste

• 1 tbsp oil

👩🍳DIRECTIONS

1. Prep: Separate cabbage stems/leaves; chop garlic and chilies.

2. Aromatics: Sauté garlic and red chilies in oil over low heat.

3. Cook: Stir-fry stems first for 1 min, then add leaves until wilted.

4. Season: Add soy sauce, oyster sauce, vinegar, sugar, and salt. Toss well.

5. Finish: Mix in green chilies, then serve immediately.

❓ Frequently Asked Questions

Q1: Can I use regular cabbage?
Yes, but blanch thicker stems first for even cooking.

Q2: Substitute for black vinegar?
White vinegar works but use half the amount for milder acidity.

Q3: How to keep it crispy?
High heat and quick cooking are key—turn off the heat once leaves soften.