To celebrate Chinese New Year, I finished off my hunk of Fatted Calf slab bacon by making a Napa cabbage stir fry with diced bacon, thinly sliced onions and cremini mushrooms. Doesn’t sound like a Chinese dish to you? Tough. Gung Hay Fat Choy, buddy.
- ½ cup diced bacon
- 1 small onion, thinly sliced
- Kosher salt
- Freshly ground black pepper
- 8 ounces cremini mushrooms, thinly sliced
- Small head napa cabbage, sliced crosswise into ½ inch pieces
- ¼ cup chicken broth
I assembled the ingredients…
…heated a large cast iron skillet to medium and threw in the bacon.
The piece of bacon I had was pretty meaty and I sliced it pretty thick, so it was more like sautéing ham matchsticks as opposed to crisping thin slices of bacon.
Then, I added the onions (with some salt and pepper) and cooked them until they were translucent.
Once the onions were softened, I added the sliced mushrooms (with some salt and pepper) and sautéed them until the moisture had cooked off.
I put in the Napa cabbage…
…and splashed in some chicken broth.
I placed a lid on the skillet and lowered the heat to medium low. I simmered the dish for about 5-10 minutes until the cabbage softened to my preferred tenderness. I did a final taste for seasoning and adjusted with salt and pepper.
Easy and tasty. In the future, I’ll scoop out the bacon before adding the onions and mushrooms because the fatty part gets kind of rubbery. Because the bacon I used was more like ham, it wasn’t a problem. If I were using thin bacon, I’d definitely fish out the bacon and sprinkle the crispy pork bits on top after I finished the dish.
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