Cabbage and Bacon

This is a delicious way to enjoy cabbage. Alternatively you can leave out the bacon for an even simpler, garlic cabbage stir-fry which is just as yummy in my opinion. 

Some of you may have notice that the activity on the blog has slowed down the past few weeks. My husband and I took a drip down to Rexburg, Idaho to the University we both received our degrees at, for my graduation. My mom was nice enough to watch the kids and my husband and I had four days just the two us. We had so much fun.

Some of my favorite dining experiences in China and Taiwan were at Iron plate grill restaurants. We would be seated at a bar that was connected to a flat grill were we would watch the chefs in action. For someone as fascinated with the preparation of food as I, this was fabulous entertainment. Here is a picture of how one of these restaurants is typically set up. 

image found at www.56.com/u74/v_MTAzMzUzNTK5.html

The Chefs put on quite a show! Flames, karate like movements, jokes and comical interactions with the customers.  If you have a restaurant like this near you GO! You will love it! It is so much more than the typical dining experience. Check out this You Tube video of a Japanese Iron Grill Chef. So awesome!Cabbage and Bacon was one of our favorite vegetable sides to order at these restaurants.

6 napa or green cabbage leaves cut into medium size pieces
5-6 stripes of bacon, cooked and chopped
5 cloves garlic, minced
equal amount ginger, minced
1 leek (optional)
1/3 cup chicken broth
1 Tbsp soy sauce
1 tsp. sesame oil
1 Tbsp. sugar
1/3 tsp. cornstarch
1/4 tsp salt or to taste

Prepare all ingredients before you start cooking. This is about the size of chunks you want to cut the cabbage into.

Mix together 1/3 cup chicken broth, 1/3 tsp. cornstarch, 1 Tbsp. soy sauce, 1 tsp. sesame oil, 1 Tbsp. sugar and 1/4 tsp salt.

Instructions for adding leek (optional):

Choose leek that are thin and have a long white portion. Cut the white part on an angle like shown in the photo. Chose a really sharp knife that can cut clean through.

Take a few of the green sections from the top (I like to choose them from the inner sections as they are more tender) and cut them into thin strips.

Heat 2 Tbsp. of oil over medium high heat and lay the white part out flat trying to not over lap as much as possible. allow to cook a few seconds then start moving the pan in a swirling motion so the leeks move around as they fry but do not flip.

Cook 30-60 seconds or until the bottoms are golden brown. Toss the pan so they flip over. 

Add in the garlic and ginger and fry a few more seconds. Then continue on to the step where you add the bacon and liquid ingredients.

If you are NOT adding leek continue with the following steps:

Heat 1 Tbsp. oil over medium high heat and add garlic and cook until fragrant

Add bacon and stir-fry a couple seconds.

Add the liquid mixture. and cook until it starts to thicken. 

Add in cabbage and stir-fry until wilted. This happens almost immediately with Napa cabbage and 30 seconds or so for green cabbage. If needed add the 1/4 tsp. salt and toss.

Serve and enjoy!

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