{"id":26661,"date":"2022-02-21T16:54:32","date_gmt":"2022-02-21T08:54:32","guid":{"rendered":"https:\/\/tasteasianfood.com\/?p=26661"},"modified":"2022-02-21T16:54:33","modified_gmt":"2022-02-21T08:54:33","slug":"bacon-cabbage-stir-fry","status":"publish","type":"post","link":"https:\/\/tasteasianfood.com\/mystaging\/bacon-cabbage-stir-fry\/","title":{"rendered":"Bacon cabbage stir-fry (quick and easy Chinese recipe)"},"content":{"rendered":"\n

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.<\/p>\n\n\n\n

This cabbage stir fry can either be the main dish or commodity served with steamed rice in typical Chinese families.<\/p>\n\n\n\n

How to stir fry bacon with cabbage <\/h2>\n\n\n\n

Although this is a simple recipe, there are a few tips I will include in the detailed steps below. I would suggest reading this first rather than jumping straight to the recipe below. <\/p>\n\n\n\n

Note: This post may contain affiliate links. Please read my <\/em>privacy policy<\/em><\/a> for more info. I may receive commissions for purchases made through links in this post. As an Amazon Associate, I earn from qualifying purchases.<\/em><\/p>\n\n\n\n

\"Bacon<\/figure><\/div>\n\n\n\n

Prepare the cabbage and other ingredients <\/h2>\n\n\n\n

I use round Chinese cabbage for this recipe, but it is equally good to use napa cabbage.<\/p>\n\n\n\n

  1. Clean and drain a head of cabbage, remove any tough outer leaves, especially if bruised or damaged, cut it into large portions, and remove the thick core, which is tough to eat.<\/li>
  2. Next, cut away the thick part of the cabbage, set aside, and cut the thin leaves into large pieces about one to two inches square. <\/li>
  3. Now, let’s return to the thick sections and trim off the rib and other thick parts before cutting them into pieces.<\/li>
  4. I also included some carrots to improve the color and presentation of this recipe. First, cut the carrots into 1.5 inches crosswise, then into 1\/4 cm slices, and then cut into julienne.<\/li>
  5. You can also include some chili peppers in the recipe to make it slightly hot and spicy. First, cut two dry chiles<\/a> into sections, then remove the seeds. Alternatively, you can substitute the dried chilies with 1-2 teaspoons of red pepper flakes.<\/a><\/li>
  6. I also include a large tablespoon of coarsely chopped garlic in the recipe., I usually do not use minced garlic since it can burn quickly during sauteing. You can also include some thinly sliced shallots along with the garlic if you like.<\/li><\/ol>\n\n\n\n

    Fry the bacon <\/h2>\n\n\n\n

    Now let’s get some bacon. I use about 200g of streaky bacon for one pound of cabbage. Remove the excess water with paper towels if it is too wet. Remember that the size will shrink after the oil is rendered, so do not cut the bacon too small. I prefer to cut them into slices of 1.5 inches in length.<\/p>\n\n\n\n

    The stir-frying process <\/h2>\n\n\n\n
    1. Now let’s start cooking. First, heat the wok without any oil until hot, then place the bacon into it and let fry over medium heat until crispy. It will take a while in this process, about five to seven minutes depending on the heat. If you do not have a wok, you may use a large skillet<\/a> or frying pan<\/a>.<\/li>
    2. After a few minutes, the moisture in the bacon should have evaporated, and the oil will start to render. At this point, turn down to heat to medium-low and continue to stir-fry until the bacon crisps up.<\/li>
    3. When the bacon becomes crispy, remove them along with the oil from the wok. 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. I did not use all the bacon oil for health reasons, but you can use it if you are ok with it. You can add olive oil or vegetable oil to substitute part of the bacon fat.<\/li>
    4. Saute the chopped garlic with the bacon grease until aromatic and slightly brown.<\/li>
    5. Next, add the dried chili or chili flakes if you prefer. Then add the carrots and part of the cabbage, and turn up the heat to stir fry. When the cabbage starts to turn soft and wilted, add more cabbage as time goes by as the wok cannot contain all the raw cabbage initially. Do not add any water at this stage. The best way to bring out the flavor of the cabbage is to stir-fry over high heat. When you seared the cabbage, it will create some slightly charred spots with a beautiful aroma. <\/li>
    6. Continue stir-frying over high heat until all the cabbage pieces start to turn soft.<\/li>
    7. Turn down the heat, and season it with light soy sauce, black pepper, and salt. You notice now the cabbage has turned soft, and the volume had reduced to nearly by half compared to the volume when it first started. Now add a few tablespoons of water, cover, and let it cook for two to three minutes to ensure the cabbage pieces are soft. Please note that the water content of cabbage is high, and therefore it is only required to add a small amount of water.<\/li>
    8. Remove the lid and do a taste test to ensure the flavor is right and the cabbage pieces are soft. Since there is still some water in the wok, I stir-fry it until all the water has evaporated.<\/li>
    9. Finally, return the crispy bacon to the wok and mix well with the cabbage. Have a few quick stirs and flips, and remove from the wok immediately.<\/li><\/ol>\n\n\n\n

      This bacon and cabbage stir-fry is quick and easy, and the flavor of bacon can guarantee that it is delicious. Best to serve with steamed rice.<\/p>\n\n\n\n

      Variations of the stir-fried cabbage with bacon<\/h2>\n\n\n\n

      Here are some of the variations I suggest for this Chinese dish:<\/p>\n\n\n\n