Szechuan smoky bacon cabbage

Szechuan smoky bacon cabbage
  • Serves icon Serves 6
  • Time icon Takes 15 minutes to make

This quick Szechuan smoky bacon cabbage stir-fry recipe puts a spicy twist on bacon and cabbage. Serve as part of a Chinese menu.

Nutrition: per serving

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

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.

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