Yen Can Cook: Stir Fry Cabbage with Bacon
This quick, crave-worthy stir-fry gives you crunchy cabbage with addictive bits of bacon. The bacon gives the dish some meaty depth without having to actually have fresh meat on hand. I like to hand-torn my cabbage instead of cutting it which offer textural variety and do a great job of soaking up more flavor. For those who like more oomph, add in dried chilies (or fresh chilies) for that extra zing!
Ingredients (Serve: 3-4)
1 head cabbage (400 – 500g), cleaned and hand-torn or shredded
3 strips bacon, cut to small pieces
3 cloves garlic
½ tablespoon light soy sauce
½ teaspoon sugar
3 tablespoons water
A dash of pepper
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Step 1: In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings.
Step 2: Add in garlic and fry well till aromatic, then throw in cabbage and stir fry for 5 minutes in high heat.
Step 3: Add in light soy sauce, sugar and water, continue stir fry for 4-5 minutes. The cabbage is till retain crunchiness on this stage but if you prefer it softer, add a bit more water and put on a lid and “steam” it longer.
Step 4: Add a dash of pepper and serve.
HAPPY COOKING!
This is delicious and so easy to fry up a plate with your recipe. You always make cooking to look fast and easy but when I entered the kitchen, it becomes another story. It could be a male problem, I guess. Does your hubby cook and bake??
TM, My recipes always fast and easy because I only do cooking on weekdays after work, tired and limited time 😛
No, my hubby doesn’t cook or bake >_<
A balanced meal of protein and fibre … maybe for me, I’d like fried bacon with onions 🙂
Sean, I never try fried bacon with onion, both are my favourite ingredient, maybe I shjould try out one day!
Cabbage is quite boring, so adding bacon definitely makes it taste a lot better!
PH, sometimes I add dried prawns too 🙂
I like to order cabbage at tai chow places coz I can’t seem to be able to replicate it at home. They’ve got so much wok hei and the cabbage is always crisp. They must use very high heat! ^_*
Kris, exactly! Home cook version always lack of that distinctive smoky “wok hei” flavor.
simple and nice. Because bacon is my favorite. It goes well with anything hoh
Mel, yes! Bacon makes everything taste yummier, haha!