Go Back

Stir-Fried Cabbage with Bacon

This quick and flavorful dish features crispy bacon stir-fried with shredded green cabbage, garlic, chicken stock, and soy sauce. It's a simple yet satisfying meal, ready in just 15 minutes, offering a delicious balance of textures and savory notes, perfect for a weeknight dinner or as a versatile side.
Print Recipe Pin Recipe
Total Time 15 minutes
Servings: 4 people
Course: lunch/dinner
Cuisine: Chinese
Calories: 884.1
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 thick bacon slices cut into ½-in. wide pieces (3 oz.)
  • 2 tsp. finely chopped garlic
  • 1 lb. green cabbage cored and cut crosswise into ¼-in. wide shreds (about 8 cups)
  • 1-2 Tbsp. canola oil optional
  • 1/2 cup chicken stock
  • 2 tsp. soy sauce
  • Kosher salt and freshly ground black pepper

Equipment

  • 1 Wok or Large Skillet Essential for stir-frying; ensure it's large enough to prevent overcrowding.
  • 1 Chef's Knife For prepping bacon, garlic, and cabbage.
  • 1 Cutting Board
  • 1 Heatproof Spatula or Tongs For stirring and flipping ingredients.
  • 1 Slotted Spoon For removing crispy bacon while retaining fat.

Method
 

  1. Cut the thick bacon slices into ½-inch wide pieces. Core and cut the green cabbage crosswise into ¼-inch wide shreds. Finely chop the garlic.
  2. In a large wok or skillet, cook the bacon over medium heat until it's crispy and most of its fat has rendered, approximately 5-7 minutes.
  3. Using a slotted spoon, remove the crispy bacon from the pan and set it aside, leaving the rendered fat in the skillet.
  4. If the remaining bacon fat is less than 1-2 tablespoons, add canola oil to reach the desired amount.
  5. Add the finely chopped garlic to the hot fat and stir-fry for about 30 seconds until fragrant, taking care not to burn it.
  6. Add the shredded cabbage to the pan. Increase the heat to medium-high and stir-fry for 3-5 minutes, until the cabbage begins to wilt and become tender-crisp.
  7. Pour in the chicken stock and soy sauce. Bring the mixture to a simmer, scraping any browned bits from the bottom of the pan to deglaze.
  8. Continue cooking for another 1-2 minutes, allowing the cabbage to absorb the liquid and soften further while still retaining some bite.
  9. Return the reserved crispy bacon to the pan and toss everything together to combine evenly.
  10. Taste the dish and season with kosher salt and freshly ground black pepper as needed before serving immediately.

Notes

Render bacon slowly over medium-low heat for maximum fat and crispness, then use this fat to sauté garlic and cabbage. Ensure cabbage is uniformly shredded for even, tender-crisp cooking – avoid steaming by not overcrowding the pan. Supplement with canola oil only if bacon fat is insufficient. Taste and adjust seasoning with salt and pepper after adding soy sauce and chicken stock, as bacon and soy sauce are already salty.