This recipe uses Baker’s Bacon Back Bacon and is prepared by our friend acclaimed Chef Elizabeth Falkner. It was featured in the Baker's Bacon subscription box for October 2020.Celebrated chef,Elizabeth Falkner worked her way up in kitchens in San Francisco in the 1990’s and ran several restaurants through 2014. Today she does recipe development and consults for numerous products and brands. Now living in NY, she is an author of 3 cookbooks and an upcoming memoir.
1/2eachopped white onion(or sub 4 chopped scallions)
3eagarlic cloves, minced
1-1/2"peeled ginger, minced
1tbspminced Fresno chili (or jalapeño chili)
1/4cupchopped celtuce(or sub bok choy, or gai lan, or broccoli)
3/2cupshredded purple cabbage(or other cabbage)
1pinchsugar
1pinchsalt
1cupmedium diced fresh pineapple
2tbspShao Xing Chinese cooking wine or Sherry
2tspsoy sauce
2cupcooked white rice
1tbspChinese hot chili oil
2-4stemscilantro
Optional Ingredients
1/2tspChinese five spice
2tspblack vinegar
Instructions
In a wok or large sauté pan on high heat, add the oil. Add the chopped onion and stir.
Add the Baker’s Back Bacon, minced garlic and ginger, chili, the celtuce or other green vegetable, and cabbage along with a pinch of sugar and a pinch of salt.
Cook for about 4-5 minutes, stirring often.
Add the pineapple and then the cooking wine, vinegar and soy sauce.
Add the cooked rice and stir. Add a little water if it gets too dry.
Finish with the chili oil and serve with cilantro on top.