Chinese Spicy and Sour Stir-Fried Cabbage With Bacon Recipe
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Category
Stir Frying
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Cusine
Chinese
What do you need?
How to make?
Ingredients
1 head of green cabbage, halved, cored, and torn into bite-size pieces
2 tablespoon Chinkiang vinegar
1 teaspoon soy sauce
3 strips thick-cut bacon, cut into 1/4-inch strips
2 to 3 fresh cayenne chili peppers or other fresh red chili, thinly sliced on the bias with seeds
3 medium cloves garlic, thinly sliced lengthwise
2 scallions, cut into 1-inch pieces on the bias
Directions
Fill a wok or a large pot with water and bring to boil. Add cabbage and cook until crisp-tender, about 1 minute. Drain in a colander and rinse with cold running water; press cabbage to expel any excess water. In a small bowl, combine Chinkiang vinegar and soy sauce together. Mix and set aside. In a wok, cook bacon over high heat until golden brown, about 3 minutes. Using a slotted spoon or spider, transfer bacon to paper-towel-lined plate. Pour off all but 1 tablespoon of rendered bacon fat from wok. Heat wok over high heat until bacon fat is lightly smoking. Add chilies, garlic, and scallions and stir-fry until garlic is golden, about 30 seconds. Toss in cabbage and stir-fry until warmed through. Add vinegar mixture and and bacon and continue to stir-fry until cabbage is tender, about 2 minutes. Transfer to a serving plate and serve immediately.