Stir-Fried Green Cabbage ("Go-Le Tsai") with Minced Garlic and Bacon

This simple dish was a staple for us back home in Taiwan. The cabbage (we call it "Go-Le Tsai" in Taiwanese) is the same type of cabbage you would use in, say, corned beef and cabbage, but because it is shredded and sautéed very quickly in a oil rather than boiled, it comes out crisp-tender rather than mushy in texture. My mom usually stir fried the cabbage with just some minced garlic, but I like to add a little bacon because, well, everything's better with bacon...

Ingredients:
3 slices bacon, thinly sliced
3 tbsp. vegetable oil
4-5 cloves garlic, sliced
1 medium head of green cabbage, cored and shredded
1 tsp. salt
1 cup water

1. Heat the oil in a large skillet or wok over medium high heat. Add the bacon slices and saute 3-4 minutes until they just start to brown.

2. Add the garlic and stir-fry until lightly browned. 

3. Add the shredded cabbage, stir well, and cook 3-4 minutes. Add the salt, toss to combine, the add the water. 

4. Reduce heat to medium and cook 4-5 minutes or until the veggies are just tender (don't overcook or they will become mushy). 

5. Serve with steamed white rice. 

Cut the head of cable in half, core it, then cut into long shreds. 

Saute the bacon in the oil until it just starts to brown. 

Add the minced garlic.

Stir in the shredded cabbage and season with salt. 

Add the water, reduce heat to medium, cover and cook 4-5 minutes until the cabbage is just tender. Serve with steamed white rice, if desired.