When I serve this up on the table, it was the first to be wiped clean. Every last bit of sauce was gone. All 4 of my aunts, and my grandma commented that it was so good. What they didn’t know was that, it only took me 10 minutes to prep and cook this dish. It was the simplest amongst all the 3 other dishes I made for dinner that night. The sweetness of the cabbage really compliments the smokiness and saltiness of the bacon.
This is a great recipe to have when you have people coming over unexpectedly. When you have no time, and no idea what to feed your guest. Serve it with my 10 mins Maple Soy Chicken, visually appealing Stir-fried Eggplant and a soup (Tom Yum Goong or Easy Peasy Egg Drop Soup) with rice. There you made a 3 + 1 in under an hour. Feel free to use beef bacon or turkey bacon if you do not take pork.
Cook bacon in a cold pan.
Add stock and garlic.
Add in the stem part of the cabbage, cover and cook for a minute.
Then add the rest of the cabbage. Stir fry, cover and cook for 1-2 minutes until cabbage is wilted.
Season with salt and pepper to taste, and remove from heat.
Ingredients (Serves 3-4)
- 4-5 cups of cabbage, chop into 1.5 inch pieces
- 2 slices bacon, cut into 2cm length
- 1-2 cloves garlic, minced
- 3 slices ginger
- 1/3 – 1/2 cup low sodium chicken stock (use less if you want it to be drier)
- Salt and pepper to taste
- Chopped spring onion for garnishing
Add bacon in a cold pan over med heat.
Cook for a minute, turn heat up to med high.
Add chicken stock, ginger, and garlic.
Cook until bacon is cooked through then add stems of cabbage.
Cover and cook for a minute, then add the rest of the cabbage.
Stir-fry, cover and cook for 2 minutes until cabbage is wilted and tender.
Season with salt (I didn’t have to add any) and pepper to taste.
Remove from heat.
Garnish with chopped spring onion and serve with steamed rice.