250 g (1/2 lb) bacon strips – chopped into small pieces

700 g (1 1/2 lbs) Napa cabbage – cut into ribbons – can substitute with white cabbage

70 g (2 1/2 oz) onion – diced

10 g (1/2 oz) garlic - grated

3 g (1/2 tsp) salt

1 g (1/2 tsp) black pepper

1 g (1/2 tsp) ground ginger

1 ml (1/4 tsp) red pepper flakes

OPTIONAL: 14 g (1 tbsp) coconut oil / olive oil / avocado oil / bacon fat

1. Cut the Napa/Chinese cabbage into 2 cm or 3/4 inch ribbons. Start at the tip of the cabbage and cut even widths. The thicker cabbage near the bottom chop in half-lengths. Set aside
2. Cut the bacon strips into 2.5 cm or 1 inch, or about the width of a fork. Separate the pieces
3. In a deep sided frying pan, skillet or Dutch oven set over medium heat, add the oil and grease the bottom and sides of your pan. When the oil is hot and sizzling, distribute the chopped bacon pieces evenly over the surface. Fry until the bacon is lightly crispy
4. Add the chopped onion and grated garlic, stir and cook about 1 minute until the onion is fragrant
5. Add the red pepper flakes. Stir to combine. Add the cabbage ribbons. Toss to combine. Immediately sprinkle the salt and black pepper on top. Toss to combine and sprinkle the ginger powder lightly over the entire surface of the cabbage. Toss well. Cook for about 1 minute. Remove from heat and ladle into a cool serving dish or bowl. Enjoy!

The Fried Napa Cabbage & Bacon should be stored in a sealed container, and kept in your fridge for up to 4-5 days.