Bacon Zucchini Mushroom Stir Fry Food

BACON ZUCCHINI MUSHROOM STIR-FRY

Steps:

• Chop up the vegetables and the bacon.
• Add 1 tablespoon of coconut oil to the frying pan.
• Add the scallions to the frying pan.
• Then, add the chopped zucchinis and mushrooms to the frying pan and cook on medium heat.
• Fry the bacon pieces in a separate pot until cooked through.
• Add the cooked bacon pieces to the frying pan. Cook for 2 minutes more in the frying pan.
• Add the parsley to the frying pan.
• Serve.

ZUCCHINI AND MUSHROOM STIR-FRY

Steps:

• Mix first 3 ingredients until blended.
• Heat oil in nonstick wok or large skillet on medium-high heat. Add vegetables; stir-fry 5 min. or until crisp-tender, adding garlic for the last minute.
• Add rice and dressing mixture; cook and stir 2 min. or until heated through.

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, MUSHROOM, ZUCCHINI SCRAMBLE

Steps:

• Place bacon slices on frying pan over low heat. You can bunch them up into little rosettes, that way the bacon will stay a bit juicy.
• When bacon has just begun to brown, add the onions, mushrooms and zucchini to the pan. Increase heat to medium and fry, stirring occaisonally, till veggies have browned.
• Meanwhile, beat the eggs with the sour cream. Add salt and pepper.
• Pour egg mixture over the veggies in the pan. Let the mixture set a little, then scramble.
• Sprinkle cheese on top of the scrambled eggs and let it melt, then stir everything around once more to combine.
• Serve with toast.

ASPARAGUS & MUSHROOM STIR FRY

Steps:

• Wash asparagus well.
• Break off bottoms and cut spears diagonally into 1 1/2 inch pieces.
• In large frying pan, heat oil and butter over medium heat.
• Add asparagus, garlic and ginger.
• Stir fry one minute.
• Add sugar, cover and cook for 1 minute.
• Add mushrooms and stir fry for 2 minutes.
• Remove from heat and stir in soya sauce and sesame oil.
• Sprinkle with toasted sesame seeds and serve immediately.

BACON AND MUSHROOM STIR-FRY

Steps:

• Heat the oil in a large pan or wok. Add the bacon and stir-fry for 4 minutes, then add the mushrooms and stir-fry for a further 5 minutes until the bacon and mushrooms turn golden.
• Add the garlic, ginger and scallions, and cook for another 2 minutes.
• Add the tomatoes, and season. Stir-fry for 3-4 minutes until soft, add the soy sauce. Serve with rice or noodles.

ZUCCHINI AND MUSHROOM SKILLET

Steps:

• Cut zucchini in half and then into 1 inch pieces.
• Heat enough olive oil to saute in a heavy skillet over medium high heat.
• Add zucchini, mushrooms, onion and garlic.
• Stir-fry until the zucchini and mushrooms are just tender and the onion is tender/crisp (about 8 minutes).
• Stir in oregano and salt and pepper to taste.

PANDA EXPRESS ZUCCHINI AND MUSHROOM CHICKEN STIR FRY

Steps:

• Toss the chicken with cornstarch.
• Heat the canola and sesame oil together in the pan.
• Add chicken and cook on medium-high until brown on both sides, about 2-3 minutes on each sides.
• Remove chicken from the pan, and turn the heat up to high.
• Add in the mushrooms and zucchini, cook until they start to brown.
• Add the garlic and ginger and cook/stir for 30 seconds.
• Cook for another 2-3 minutes as vegetable soften a little.
• Add the chicken back in and stir to coat.
• Add in the soy sauce, sugar, and wine vinegar and stir to coat.
• Serve with rice.