Home » Chop Suey » Green Chinese Recipe: Sweet and Sour Cabbage

Green Chinese Recipe: Sweet and Sour Cabbage

Share this on...

Happy St. Patrick’s Day!

Fortune Cookies

Just because you’re not Irish, doesn’t mean that you can’t celebrate St. Patrick’s Day with your favorite food.  Chinese food of course!  Now, of course you can simply add green food coloring to our recipe for homemade Fortune Cookies and celebrate that way.  But, how about celebrating with something a little more, emm, traditional?

Recipe for Sweet and Sour Cabbage

Chinese Sweet and Sour Cabbage

Sweet and Sour Cabbage

And it’s healthy to boot!  Napa cabbage has a sweet flavor and is loaded with vitamins and minerals. Traditionally, this spicy cabbage dish is served cold, with the sauce mixture heated and poured over the vegetables and ginger just before serving.  Here it is turned into an easy stir-fry.  If you want to kick it up a notch, add some hot chili oil.  It’s up to you!


1 pound Napa cabbage (Peking cabbage)
1 red bell pepper
5 teaspoons white wine vinegar
1 1/2 teaspoons light soy sauce
1 teaspoon Chinese rice wine or dry sherry
4 1/2 teaspoons granulated sugar
1/2 teaspoon hot chili oil, or to taste (Optional)
2 tablespoons vegetable or peanut oil, for stir-frying
2 tablespoons finely chopped ginger
Pinch of salt (Optional)


  1. Remove the leaves from the Chinese cabbage, discard any wilted leaves or ones with browned spots.
  2. Lay several of the leaves on top of one another, and cut crosswise into thin strips.
    Remove the stem from the bell pepper.
  3. Cut the bell pepper in half and remove the seeds and white pith from the middle.
  4. Cut the bell pepper lengthwise into thin strips.
    In a small bowl, combine the white wine vinegar, rice wine or dry sherry, soy sauce, sugar and hot chili oil. Set aside.
  5. Heat the wok and add oil.
  6. When the oil is hot, add the chopped ginger.
  7. Stir-fry for about 10 seconds, until the ginger just starts to become aromatic.
  8. Add the cabbage. Stir-fry for a minute, then add the red bell pepper.
  9. Stir-fry for another minute, or until the cabbage is tender but still crisp.
  10. Add a pinch of salt to the cabbage during stir-frying if desired.
    Give the sauce a quick re-stir and swirl it into the wok. Cook, stirring to mix everything together.
  11. Do a little Irish Jig (Optional) and serve immediately.

Humbly submitted for your consumption,

Mee Magnum  (“Chop!  Chop!”)

Share this on...

Leave a Reply

Your email address will not be published. Required fields are marked *


This site uses Akismet to reduce spam. Learn how your comment data is processed.