Sichuan smoky bacon cabbage

Name: Sichuan smoky bacon cabbage
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: Serves 6
Cuisine: Chinese recipes
Ingredients: 1 tbsp groundnut oil; 1 medium red chilli, deseeded and finely chopped; 1 tsp Sichuan peppercorns; 5 smoked streaky bacon rashers, chopped into 1cm pieces; 1 tsp Shaoxing 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

Easy
February 2010

Easy
February 2010

Test kitchen approved

Serves 6
Takes 15 minutes to make

Our version of Sichuan cabbage stir-fry includes smoked bacon. It’s best served as part of a Chinese menu, or to use up Christmas leftovers.

Or, for a Chinese stir-fry that can stand alone as a family meal, try this prawn, cabbage and Sichuan pepper stir-fry.

Nutrition: per serving

Calories: 99kcals
Fat: 8.4g (2.5g saturated)
Protein: 4.6g
Carbohydrates: 1.1g (1g sugar)
Salt: 1.1g

Nutrition: per serving

Calories: 99kcals
Fat: 8.4g (2.5g saturated)
Protein: 4.6g
Carbohydrates: 1.1g (1g sugar)
Salt: 1.1g

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Ingredients

1 tbsp groundnut oil
1 medium red chilli, deseeded and finely chopped
1 tsp Sichuan peppercorns
5 smoked streaky bacon rashers, chopped into 1cm pieces
1 tsp Shaoxing 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

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.
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.