Bacon and Mushroom Stir-Fry

Total Time
Prep 0 mins
Cook 0 mins

Ingredients Nutrition


  1. 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.
  2. Combine all sauce ingredients in a small bowl, stir until cornstarch is dissolved.
  3. Pour over vegetables and bacon; cook and stir only until sauce thickens.
  4. Serve over hot brown rice, or Chinese noodles, topped with additional soy sauce and toasted sesame seeds.


Most Helpful

Stellar! I did swap in/out some pepper for green, green beans for broccoli, patty pan squash for carrots, purple cauliflower, skipped the cabbage and sprouts. Just threw in what I got from the farmer's market! I used fresh garlic and ginger, and uncured turkey bacon. Delicious!

yogiclarebear July 25, 2009

This is so good. I used turkey bacon instead of pork. Not that terrible stuff you find in the market. An organic turkey bacon by welshire farms. For the veggies I used the onion, celery, green pepper and mushrooms. Instead of using the other veggies I just bought a bag of broccoli slaw which has carrots, cabbage and broccoli in it. I deleted the cauliflower and bean sprounts since I don't love those veggies. I also doubled the sauce. Let me tell you, this was a very yummy dinner. It doesn't look like it's all that but it was good. My two year old ate it like crazy. Didn't go over so well on my 4 year old but he's just at that stage. A must try. Yummy

brandidt June 23, 2008

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