Hot and Sour White Cabbage

Ingrid 2

"This is an original recipe from North China using white cabbage, which in the United States, is referred to as bok choy. The recipe has an interesting flavor, and is for everyone who likes it hot! It's also quick and easy to make! To be authentic, serve the dish with unsalted Chinese or Japanese rice."
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22 m servings 317 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 317 kcal
  • 16%
  • Fat:
  • 27.5 g
  • 42%
  • Carbs:
  • 17.9g
  • 6%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 270 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Stir together the sugar, brown rice vinegar, cornstarch, and cold water in a small bowl.
  2. Heat the oil in a large skillet or wok over high heat. When hot, add the chile peppers; cook and stir until browned, about 4 minutes. Remove from the pan using a slotted spoon. Add the bok choy to the pan and cook for 1 to 2 minutes, until wilted and tender. Pour in the vinegar sauce and bring to a boil. Cook and stir briefly until thickened, about 30 seconds. Remove from heat, and season with salt.



Less vinegar would have been better, and really, follow the suggested amount of the chili. Don't go over because it will actually burn!

Way too oily, the cabbage was great but to much oil! I think if I do this again I will try 1/4 or less of the amount of oil that it calls for.