2 rashers of smoked streaky bacon, cut into strips
handful of pine nuts
2 thinly sliced garlic cloves
4cm root ginger, cut in matchsticks
1 tbsp oil
soy sauce, to taste
Fry the cabbage in a wok with about 1 tbsp
hot sunflower oil for a few
seconds. Add the bacon and fry for 30 seconds.
Tip in the pinenuts, garlic cloves and ginger. Stir fry until
out into a bowl, add another tbsp of oil and the cabbage to the wok
and fry over a high heat for 4-5
minutes. Return everything to
the wok with a little soy sauce to
taste. Serve fresh and hot.