Wednesday, September 08, 2010

Cabbage and Bacon Stirfry

This is another simple dish. We were having chicken pies for dinner, and we needed a veg. I actually like cabbage. Not only does it keeps forever in the fridge, its sweet, crispy. and can be used in chinese or western cuisine. Chinese cabbage is sweeter and also keeps. but its much more seasonal. [more]

Other ingredients required are bacon, which I alwasys keep in the freezer and garlic is another a constant in my kitchen. That is all that is required to make this yummy side! So onwards for the recipe.

1/2 head of cabbage, stalk removed, thinly sliced and washed
5 cloves of garlic, peeld and sliced
3 rashers of bacon, diced
Salt and Pepper
A bit of water.

In a lidded saucepan, heat a splash of oil, add the sliced garlic, stir until fragrant, add the bacon, give it a good stir and get high on the aromas. :P
Season with salt and pepper, and add cabbage. stir throughougly.
add a splash of water and put the lid on.
The water will lift the flavours of garlic and bacon off the wok and steam the cabbage at the same time
Check after 5mins. Cabbage should be wilted and vibrant in colour. its okay if its not completely cooked through. Cabbage can be eaten raw (coleslaw?)
Serve up as a side.

Notes: You can add cornflour/water mix to thicken up the broth and use it as stuffing in a pie or pastry.
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