This bacon cabbage stir-fry is a quick and easy recipe that guarantees success. Why? Because this cabbage recipe uses bacon fat to stir-fry the cabbage, crispy bacon itself is a sure-fired ingredient irrespective of what you are pairing with it. The best part is it only involves a handful of ingredients, making it suitable to be included in your regular dinner rotation.
Tips: Make sure the bacon is fried until crispy, and the cabbage is cooked until tender but not mushy.
#BaconCabbageStirFry
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Recipe:
(Please download the recipe and read the full details at tasteasianfood.com/bacon-cabb... )
Ingredients:
200g bacon
500g cabbage
1 tbsp chopped garlic
2 dried chili
1 tsp salt
1/4 tsp ground black pepper
100g carrots
Method :
- Clean the cabbage, remove any tough outer leaves, cut it into large portions, and remove the thick core, which is tough to eat.
- Next, cut away any thick parts, then cut the thin leaves into large pieces about one to two inches square.
- Cut the carrot into julienne, about 1-2 inches in length.
- Cut two dry chiles into sections, then remove the seeds.
- Cut the bacon into slices of 1.5 inches in length.
- Heat the wok without any oil until hot, then place the bacon into it and let fry over medium heat until crispy.
- Transfer the bacon to a wire mesh strainer to drain away from the oil and return a portion of the oil required back to the wok to saute the garlic.
- Saute the garlic until aromatic and slightly brown.
- Next, add the dried chili and carrots, and cabbage gradually turns up the heat to stir fry.
- When the cabbage pieces start to turn soft, turn down the heat, and season it with light soy sauce, black pepper, and salt.
- Add a few tablespoons of water, cover, and let it cook for two to three minutes to ensure the cabbage pieces are soft.
- When the water has evaporated, return the crispy bacon to the wok and mix well with the cabbage. Have a few quick stirs and it is ready to serve.
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