Sichuan smoky bacon cabbage

  • Portion size: Serves 6
  • Takes 15 minutes to make
  • Difficulty: easy

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.

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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
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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.
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  • Nutrition

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