Stir-fried cabbage with bacon

Cut up the bacon. Slice the garlic very thinly into rounds.

Render the bacon in the wok until slightly crispy but not crisp through. Drain about half the fat.

Add the garlic until barely starting to brown, then the cabbage chunks; toss so each piece is separate and coated.

Add the MSG, then finish with the tonkatsu sauce for moisture and acidity. Plate.