Cabbage Bacon Recipe Asian at Joanne Magana blog

Cabbage Bacon Recipe Asian. In a wok over high heat, add the oil. Add bacon to a large wok, a big. Add oyster, soy sauce, fish sauce, sugar, and white pepper to a small bowl. Stir and toss around for about 40 seconds, a quick pace is key for a perfect crisp. Increase heat to high and stir in chinese cooking wine. Heat a dry large wok or frying. Add oil, swirl your pan, and toss in the cabbage. When the pan is getting hot,. Cut the bacon into slices of 1.5 inches in length. Transfer the bacon to a wire mesh strainer to drain away from the oil and return a portion of the oil required back to the wok to saute the garlic. Cook and stir for another minute. Heat the wok without any oil until hot, then place the bacon into it and let fry over medium heat until crispy. Stir in garlic and cook until it begins to brown, 3 to 5 seconds. Cover the wok and cook for 1 minute. Stir in cabbage until coated in oil;

Easy Bacon and Cabbage Recipe • Salt & Lavender
from www.saltandlavender.com

Cook and stir for another minute. Transfer the bacon to a wire mesh strainer to drain away from the oil and return a portion of the oil required back to the wok to saute the garlic. Heat vegetable oil in a wok or large skillet over medium heat. Add your crushed garlic and keep. Heat a dry large wok or frying. Add bacon to a large wok, a big. Increase heat to high and stir in chinese cooking wine. Add oil, swirl your pan, and toss in the cabbage. Heat the wok without any oil until hot, then place the bacon into it and let fry over medium heat until crispy. When the pan is getting hot,.

Easy Bacon and Cabbage Recipe • Salt & Lavender

Cabbage Bacon Recipe Asian Cut the bacon into slices of 1.5 inches in length. Heat vegetable oil in a wok or large skillet over medium heat. Stir in cabbage until coated in oil; Heat a dry large wok or frying. Add bacon to a large wok, a big. Heat the wok without any oil until hot, then place the bacon into it and let fry over medium heat until crispy. Cut the bacon into slices of 1.5 inches in length. Increase heat to high and stir in chinese cooking wine. Add your crushed garlic and keep. Add oyster, soy sauce, fish sauce, sugar, and white pepper to a small bowl. Stir in garlic and cook until it begins to brown, 3 to 5 seconds. In a wok over high heat, add the oil. Stir and toss around for about 40 seconds, a quick pace is key for a perfect crisp. Cover the wok and cook for 1 minute. When the pan is getting hot,. Cook and stir for another minute.

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