Saturday, October 27, 2012


serves 4 as part of a multicourse meal

1 tablespoon soy sauce
1 tablespoon rice vinegar
2 tablespoons peanut or vegetable oil
1 dried red chili pepper, snipped on one end
2 slices ginger, smashed
1/2 teaspoon Sichuan peppercorns
5 slices bacon, cut crosswise into 1/2-inch wide pieces (about 4 oz.)
1 tablespoon coarsely chopped garlic
6 cups cubed green cabbage (about 1 lb.)
2 large plain bagels, cut into 1/2-inch cubes (about 6 cups)
1/2 teaspoon salt

In a small bowl combine the soy sauce and vinegar. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the oil, add the chili, ginger, and peppercorns, then, using a metal spatula, stir-fry 10 seconds or until the aromatics are fragrant. Add the bacon, reduce the heat to medium, and stir-fry 3 minutes or until the bacon is slightly crispy on the edges. Add the garlic and stir-fry 10 seconds or until the garlic is just fragrant. Add the cabbage, increase the heat to high, and stir-fry 1 minute or until the cabbage leaves just begin to wilt. Swirl the soy sauce mixture into the wok, add the bagels, and stir-fry 1 minute or until well combined. Cover, reduce the heat to medium-low, and cook 1 minute or until the bagels have softened. Uncover, sprinkle on the salt, and stir-fry until well combined.

bacon recipe courtesy of: Lejen Chen, for Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories, by Grace Young, 2010, p. 255

No comments: