1 tablespoon groundnut oil
1 medium red chilli, deseeded and finely chopped
1 teaspoon Szechuan peppercorns
5 smoked streaky bacon rashers, chopped into 1cm pieces
1 teaspoon Shaohsing rice wine
300g pointed cabbage, halved and shredded into 1cm pieces
1 tablespoon black rice vinegar
juice of 1 lemon
1 teaspoon chilli oil
pinch of salt
Heat a wok over a medium heat. Add the groundnut oil and stir-fry the chilli and peppercorns for a few seconds, then add the bacon and stir-fry for 2-3 minutes.
When the bacon browns, add the rice wine and cabbage and stir-fry for a further 3 minutes. Season with black rice vinegar, lemon juice, chilli oil and the salt and toss together well before serving.
bacon recipe courtesy of: Ching-He Huang, delicious magazine
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