Quick Cabbage and Bacon Stir-Fry You’ll Want to Make Again
If you love dishes that are simple but full of flavor, this Cabbage and Bacon Stir-Fry is a must-try. It’s quick and easy to make. This dish takes cabbage to the next level with smoky bacon, a touch of garlic, and a little heat from dried chiles.
Whether you’re serving it with rice, grilled meats, or enjoying it as a light main, this stir-fry delivers bold flavor. It uses just a few basic ingredients. Best of all, it comes together in one wok in about 20 minutes.
Why You’ll Love Cabbage with Bacon Stir-Fry
- Quick – Ready in just 20 minutes.
- Flavorful – Smoky bacon, spicy chiles, and savory soy sauce.
- One-Pan – Minimal cleanup.
- Flexible – Serve it as a side or make it your main meal with rice or noodles.
What to Serve with Crispy Bacon and Cabbage Stir-Fry
This stir-fry is bold and satisfying on its own. But you can easily turn it into a full meal. Just pair it with one or more of the options below.
- Grains & Noodles
Serve Bacon and Cabbage Stir-Fry over steamed jasmine rice, garlic fried rice, or toss with soba or ramen noodles for a hearty main dish. - Protein Toppings
Add a fried or soft-boiled egg, grilled tofu, teriyaki chicken, or pan-fried dumplings to round out your plate. - Fresh & Crunchy Sides
Pair it with a cucumber salad, lightly pickled vegetables, or a refreshing slaw to balance the savory flavors.
Final Thoughts
This Crispy Bacon and Cabbage Stir-Fry is a recipe you’ll want to make again and again. It’s quick to prepare, full of bold flavor, and always deeply satisfying. With minimal prep and big flavor, it’s perfect for busy nights when you still want something homemade and delicious. Give it a try—you might just find your new go-to stir-fry! If you enjoy easy stir-fried dishes, don’t miss our Easy Stir-Fried Pork with Green Beans and Quick and Tasty Chicken and Bell Pepper Stir-Fry.
Quick Cabbage and Bacon Stir-Fry You’ll Want to Make Again
Equipment
- 1 wok
Ingredients
- 1 small cabbage shredded
- 8 strips bacon
- 1 shallot sliced
- 3 cloves garlic minced
- 8 dried chiles halved
- 1 tablespoon soy sauce
- 1 teaspoon extra virgin olive oil
- 1 scallion stalk sliced (for garnish)
Instructions
- Gather ingredients: Prepare all ingredients before cooking. Slice the cabbage and bacon, mince the garlic, dice the shallot, and halve the dried chiles.
- Crisp the bacon: Add 1 teaspoon of extra virgin olive oil to a wok over medium heat (You only need a little—bacon will release its own fat). Add the bacon and spread it out evenly in the wok. Sauté for about 2 minutes on the first side, then flip and cook the other side for another 90 seconds until crispy. Remove the bacon and set it aside.
- Remove excess fat: Carefully pour out any excess bacon fat, leaving about 3 tablespoons in the wok to keep the dish rich and flavorful.
- Sauté aromatics: Add the diced shallots, halved dried chiles, and a pinch of black pepper. Stir for about 30 seconds until fragrant.
- Add garlic and cabbage: Add the minced garlic and then the shredded cabbage. Season with a small pinch of salt—keep it light since the bacon and soy sauce will add more saltiness.
- Return the bacon: Add the crispy bacon back into the pan and toss everything together to combine.
- Add soy sauce: Drizzle soy sauce around the edges of the pan to let it sizzle and develop deeper flavor. Add a little more black pepper to taste.
- Finish and serve: Continue tossing until the cabbage is tender but still has a bit of crunch. Garnish with sliced scallions and serve hot.
Video
Notes
- Use a large pan or wok: A wide surface allows the cabbage to sear instead of steam, giving better texture and flavor.
- Don’t overcrowd the cabbage: If needed, stir-fry in batches to avoid soggy cabbage. You want it tender with a little crisp.
- Render bacon slowly: Cook the bacon over medium heat to let the fat render out and the strips turn golden and crispy.
- Keep some bacon fat in the wok: Use the rendered fat instead of extra oil to stir-fry the veggies—it adds tons of flavor.
- Adjust the heat with dried chiles: Break the chiles for more heat, or leave them whole for a milder flavor.
- Add soy sauce around the edges of the wok: Let it sizzle briefly before stirring—this brings out deeper umami flavor.
- Garnish at the end: Add sliced scallions just before serving to keep them fresh and bright.