Chinese Spicy And Sour Stir-Fried Cabbage With Bacon Recipe

• 1 (1-pound) head of green cabbage, halved, cored, and torn into bite-size pieces
• 2 tablespoon Chinkiang vinegar (see note)
• 1 teaspoon soy sauce
• 3 strips thick-cut bacon, cut into 1/4-inch strips
• 2 to 3 fresh cayenne chili peppers or other fresh red chili, thinly sliced on the bias with seeds
• 3 medium cloves garlic, thinly sliced lengthwise
• 2 scallions, cut into 1-inch pieces on the bias

1. Fill a wok or a large pot with water and bring to boil. Add cabbage and cook until crisp-tender, about 1 minute. Drain in a colander and rinse with cold running water; press cabbage to expel any excess water. In a small bowl, combine Chinkiang vinegar and soy sauce together. Mix and set aside.
2. In a wok, cook bacon over high heat until golden brown, about 3 minutes. Using a slotted spoon or spider, transfer bacon to paper-towel-lined plate. Pour off all but 1 tablespoon of rendered bacon fat from wok.
3. Heat wok over high heat until bacon fat is lightly smoking. Add chilies, garlic, and scallions and stir-fry until garlic is golden, about 30 seconds. Toss in cabbage and stir-fry until warmed through.
4. Add vinegar mixture and and bacon and continue to stir-fry until cabbage is tender, about 2 minutes. Transfer to a serving plate and serve immediately.

head of green cabbage, chinkiang vinegar, soy sauce, bacon, cayenne chili peppers, garlic, scallions

Taken from www.seriouseats.com/recipes/2014/06/spicy-sour-stir-fried-cabbage-bacon-recipe.html (may not work)