serves
4
prep
10 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
5
minutes
difficulty
Easy
level
Stream free On Demand
Cabbage and Friends
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 150 g streaky bacon, thinly sliced
- 2 garlic cloves, thinly sliced
- 500 - 600 g baby wombok, roughly chopped
- Sansho pepper or white pepper, to taste
- Steamed Koshihikari rice, to serve
- 2 spring onions, thinly sliced
- Black vinegar, to serve (optional)
For the stir-fry sauce
- ½ tsp sugar
- 1 tbsp (20 ml) light soy sauce
- 2 tbsp (40 ml) water
- 3 tsp Shaoxing cooking wine (optional)
Instructions
- To make the stir-fry sauce, combine the ingredients in a small bowl and set aside. Heat a dry large wok or frying pan over medium heat. Add the bacon and stir-fry for 3-4 minutes, or until crisp (no oil is needed, as the bacon will render fat into the pan as it slowly cooks!)
- Add the garlic to the pan and stir-fry for 1 minute, or until fragrant, followed by the cabbage and prepared stir-fry sauce. Increase the heat to high and stir-fry for 3 minutes, or until the cabbage has softened. Add a pinch of pepper, to taste.
- Divide steamed rice between bowls and top with the stir-fried Chinese cabbage and bacon. Sprinkle with the spring onion and serve the black vinegar (if using) on the side.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Cabbage and Friends
