Quick Cabbage and Bacon Stir-Fry You’ll Want to Make Again
This Crispy Bacon and Cabbage Stir-Fry is a quick and flavorful dish that turns simple ingredients into something bold and satisfying. Smoky bacon, tender cabbage, garlic, and dried chiles come together in one pan for a perfect side or light main. Ready in just 20 minutes, it’s ideal for busy weeknights when you want something easy yet packed with flavor.
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.
Nutrition
Calories: 360kcal