Stir-fried Chinese cabbage and bacon

Ingredients

• 150 g streaky bacon, thinly sliced
• 2 garlic cloves, thinly sliced
• 500 - 600 g baby wombok, roughly chopped
• Sansho pepper or white pepper, to taste
• Steamed Koshihikari rice, to serve
• 2 spring onions, thinly sliced
• Black vinegar, to serve (optional)

For the stir-fry sauce

• ½ tsp sugar
• 1 tbsp (20 ml) light soy sauce
• 2 tbsp (40 ml) water
• 3 tsp Shaoxing cooking wine (optional)

Instructions

1. To make the stir-fry sauce, combine the ingredients in a small bowl and set aside. Heat a dry large wok or frying pan over medium heat. Add the bacon and stir-fry for 3-4 minutes, or until crisp (no oil is needed, as the bacon will render fat into the pan as it slowly cooks!)
2. Add the garlic to the pan and stir-fry for 1 minute, or until fragrant, followed by the cabbage and prepared stir-fry sauce. Increase the heat to high and stir-fry for 3 minutes, or until the cabbage has softened. Add a pinch of pepper, to taste.
3. Divide steamed rice between bowls and top with the stir-fried Chinese cabbage and bacon. Sprinkle with the spring onion and serve the black vinegar (if using) on the side.

Photography by Jiwon Kim.

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