Hot & Sour Hispi Cabbage | Easy Side Dish

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free and lower in sodium.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is more affordable and neutral in flavor.

Remove the outer leaves of the hispi cabbage that are wilted.

Cut the hispi cabbage in half, then quarter it, making the leafy side slightly larger than the root side.

Cut the root side really thin to ensure even cooking.

Heat a pan on the highest setting until it's almost smoking.

Add vegetable oil (or any high smoke point oil) to the pan until it shimmers.

Add dried chilies to the pan; keep them whole for less spice, or expose the seeds for more heat, and let them release fragrance without burning the seeds.

Add the hispi cabbage to the pan, ensuring it's in a single layer; if there's too much, do it in batches.

Do not season the cabbage at the beginning to minimize moisture release, which can crowd the pan.

Cook the cabbage quickly until it's slightly wilted, being careful not to overcook it to avoid collapse.

Add a dash of Chinese black vinegar and a dash of light soy sauce (optional) to the pan, cooking just enough to evaporate the liquid added.

Plate the cabbage as a one-person portion.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens