Bacon And Mushroom Stir-fry

Ingredients

• Servings: 1
• 1/2 lb lean bacon, cut across slices for narrow strips
• 1 large onion, at least 1 cup, chopped
• 1 stalk celery, sliced diagonally
• 1/2 green pepper, julienne strips
• 1 small carrot, slender, sliced thinly diagonally
• 1/2 lb mushroom
• 1/2 head of cabbage, shredded, about 2 cups
• 1/2-1 cup bean sprouts
• 1/2 cup cauliflower
• 1/2 cup broccoli, stalks peeled and thinly sliced
• 3 tablespoons water
• 2 tablespoons soy sauce
• 2 teaspoons cornstarch
• 1 teaspoon garlic powder
• 1/2 teaspoon ground ginger
• 1/2 teaspoon pepper, coarsely ground
• 1/2 teaspoon sugar

Recipe

• 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.