Another tasty and quick stir-fry by Ching that puts a spicy twist on bacon and cabbage.
Ingredients
- 1 tbsp groundnut oil
- 1 medium red chilli, deseeded and finely chopped
- 1 tsp Szechuan peppercorns
- 5 smoked streaky bacon rashers, chopped into 1cm pieces
- 1 tsp Shaohsing rice wine
- 300g pointed cabbage, halved and shredded into 1cm pieces
- 1 tbsp black rice vinegar
- Juice of 1 lemon
- 1 tsp chilli oil
- Pinch of salt
Method
- 1. Heat a wok over a medium heat. Add the groundnut oil and stir-fry the chilli and peppercorns for a few seconds, then add the bacon and stir-fry for 2-3 minutes.
- 2. When the bacon browns, add the rice wine and cabbage and stir-fry for a further 3 minutes. Season with black rice vinegar, lemon juice, chilli oil and the salt and toss together well before serving.
Nutritional info
Per serving (based on 6): 99kcals, 8.4g fat (2.5g saturated), 4.6g protein, 1.1g carbs, 1g sugar, 1.1g salt
Wine Recommendation
These vibrant, spicy flavours marry well with a New
World Pinot Noir. Try one from Chile.