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Chinese Sauteed Cabbage with Vinegar Sauce (醋溜卷心菜)
5 from 16 votes

Chinese Sauteed Cabbage with Vinegar Sauce (醋溜卷心菜)

Chinese Sauteed Cabbage with Vinegar Sauce features bite-sized cabbage pieces stir-fried with a tangy blend of rice vinegar, soy sauces, and sugar thickened with cornstarch. The cabbage remains tender yet crisp, enhanced by aromatic Sichuan peppercorns, dried chilis, and garlic in a peanut oil base. The combination creates a balanced texture and mildly spicy, savory-sour flavor that brightens the vegetable.

Prep Time
15 mins
Cook Time
5 mins
Servings: 4 servings
Calories: 100 kcal
Course: Side Dish
Cuisine: Chinese

Ingredients

  • 1/2 cabbage yield about 1 lb / 450 g once cut (*Footnote 1, small head
Sauce
  • 2 tablespoons water
  • 2 tablespoons rice vinegar
  • 2 tablespoons soy sauce or soy sauce, light
  • 1/2 teaspoons dark soy sauce (or soy sauce) (Optional) (*Footnote 2)
  • 2 teaspoons sugar
  • 1 teaspoon cornstarch
Stir-fry
  • 1 1/2 tablespoons peanut oil (or vegetable oil)
  • 1/2 teaspoon Sichuan peppercorn
  • 2 to 3 dried chili peppers
  • 2 cloves garlic , minced
  • 1/2 teaspoon sesame oil

Instructions

    Cup of Yum
  1. Combine the sauce ingredients in a small bowl and stir to mix well.
  2. Cut cabbage into bite size pieces by cutting the whole head of cabbage into half, then quarters. Place one of the quarters cut side down, tilt the knife to slice off the stem and discard it. Separate the outer few layers of leaves, then cut them into bite-size pieces. Then chop the center thicker into smaller pieces.
  3. Add peanut oil and Sichuan peppercorns into a large skillet and heat over medium heat. Cook until the Sichuan peppercorns turn dark but not burned. Scoop out the peppers into a small bowl, then discard them.
  4. Add the chili peppers and garlic. Stir a few times to release the fragrance.
  5. Add cabbage. Stir and cook until the leaves just start to turn tender.
  6. Stir the sauce again to dissolve the cornstarch thoroughly, pour into the pan. Continue to stir and cook until the cabbage turns tender but still crispy, and the sauce has thickened.
  7. Turn off heat. Carefully taste the cabbage and adjust seasoning by adding more salt, if necessary. Drizzle with a bit of sesame oil and stir to mix again. Transfer everything to a serving plate.
  8. Serve hot as a side dish.

Notes

  • Use young, tender cabbage with loose, pale yellow-green leaves for the best texture.
  • Dark soy sauce adds color and a mild caramel flavor; substitute with a mix of light and dark soy sauce as needed.
  • Sichuan peppercorns are cooked in oil and removed to infuse flavor without overpowering the dish.
  • Stir the sauce mixture thoroughly before adding to avoid lumps from the cornstarch.

Nutrition Information

Serving 1serving Calories 100kcal (5%) Carbohydrates 10.3g (3%) Protein 2.1g (4%) Fat 5.8g (9%) Saturated Fat 1g (5%) Sodium 472mg (20%) Potassium 216mg (5%) Fiber 2.9g (12%) Sugar 5.8g (12%) Calcium 50mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 100

% Daily Value*

Serving 1serving
Calories 100kcal 5%
Carbohydrates 10.3g 3%
Protein 2.1g 4%
Fat 5.8g 9%
Saturated Fat 1g 5%
Sodium 472mg 20%
Potassium 216mg 5%
Fiber 2.9g 12%
Sugar 5.8g 12%
Calcium 50mg 5%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.