Bacon And Mushroom Stir Fry Food

BACON AND MUSHROOM STIR-FRY

Steps:

• Cook bacon until fat is rendered out, remove with slotted spoon, reserve. Pour off all but 2 Tbsp of bacon fat, keeping the excess in reserve if you wish to use it in the stir frying of the vegetables. Vegetable oil is really better.
• Combine all sauce ingredients in a small bowl, stir until cornstarch is dissolved.
• Pour over vegetables and bacon; cook and stir only until sauce thickens.
• Serve over hot brown rice, or Chinese noodles, topped with additional soy sauce and toasted sesame seeds.

BACON AND EGG STIR-FRY

Steps:

• Make the candied bacon: Cook the bacon in a large nonstick skillet over medium heat, stirring occasionally, until crisp, about 10 minutes; remove with a slotted spoon and drain on paper towels. Pour the drippings into a small bowl and set aside; wipe out the skillet.
• Cook the sugar with 1 teaspoon water in a small saucepan over medium heat, swirling the pan occasionally, until dark amber, about 5 minutes. Stir in the vinegar and star anise; simmer 1 more minute. Stir in the bacon until coated, then spread out in a single layer on a baking sheet to cool; discard the star anise.
• Make the stir-fry: Whisk the eggs with the wine and a pinch each of salt and pepper in a large bowl until frothy. Heat 2 tablespoons of the reserved bacon drippings in the skillet over medium-high heat, swirling to coat. Add the scallions and cook, stirring, until just tender, about 15 seconds.
• Pour the egg mixture into the skillet and tilt to spread evenly. Cook until the edges just start setting, then stir rapidly with a rubber spatula until the eggs are almost set, about 1 more minute. Transfer to a plate and wipe out the skillet.
• Add 1 more tablespoon of the reserved bacon drippings to the skillet, swirling to coat. Add the tomatoes, sprinkle with the sugar and season with salt and pepper. Cook, stirring occasionally, until the tomatoes start breaking down, about 2 minutes. Add the cornstarch and cook, stirring, until the liquid thickens, 1 minute.
• Fold the scrambled eggs into the tomato mixture. Sprinkle with the candied bacon and more scallions; serve over rice.

MUSHROOM STIR-FRY

Steps:

• Assemble the carrots, beans and peppers in separate piles on individual plates for easy use once the stir-frying starts.
• Put the soy sauce and vinegar in one small bowl, the garlic and ginger in another, and the sesame oil in a third.
• Toast the sesame seeds in a small frying pan till lightly browned, and mix with a little soy sauce for extra flavour if you like.
• Heat a very large frying pan or wok over a high heat. Add enough oil to cover the bottom of the pan generously, then add the carrots and stir-fry vigorously, moving the veg non-stop, for 30 secs. Put in the beans and continue to fry for 2 minutes Now add the peppers and cook for another 2 minutes At this point you can stop stirring long enough to grind in plenty of black pepper.
• Now add the mushrooms and the garlic and ginger. Turn the heat down a little and stir-fry until the mushrooms are cooked al dente - 1 or 2 minutes.
• Pour in the soy and vinegar and mix thoroughly. Finally, add the sesame oil.
• Serve immediately straight from the pan or transfer to a large bowl, and garnish with cilantro and toasted sesame seeds if you wish. Serve with egg noodles or plain boiled rice.

BACON & MUSHROOM PASTA

Steps:

• Cook the pasta in boiling water in a large non-stick saucepan according to pack instructions. Meanwhile, slice the mushrooms and snip the bacon into bite-size pieces with scissors or a sharp knife.
• Reserve a few drops of the cooking water in a cup or bowl, then drain the pasta and set aside. Fry the bacon and mushrooms in the same pan until golden, about 5 mins. Keep the heat high so the mushrooms fry in the bacon fat, rather than sweat.
• Tip the pasta and reserved water back into the pan and stir over the heat for 1 min. Take the pan off the heat, spoon in the pesto and crème fraîche and most of the basil and stir to combine. Sprinkle with the remaining basil to serve.

SOUTHERN FRIED CABBAGE WITH BACON, MUSHROOMS, AND ONIONS

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels; crumble when cooled. Drain all but 3 tablespoons of bacon drippings from skillet.
• Cook and stir cabbage, onion, and mushrooms in the remaining bacon drippings until tender and lightly browned, about 20 minutes. Fold bacon into cabbage mixture. Season with salt and black pepper.

KALE AND MUSHROOM STIR-FRY

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom of a glass or nonstick baking dish with olive oil, just enough to coat.
• Place sweet potatoes in the baking dish and turn them so that they are coated with the olive oil. Sprinkle moderately with salt and pepper.
• Bake in the preheated oven until soft, about 60 minutes.
• Heat grapeseed oil in wok over medium heat. Add kale and collard greens and cook until wilted, stirring frequently, about 10 minutes. Add onion, peppers, carrots, garlic, and ginger. Stir-fry for about 5 minutes. Mix in sweet potatoes and mushrooms, and cook for 5 minutes.
• Remove from heat, stir in Thai peanut sauce, and serve.