Bacon Zucchini Mushroom Stir Fry Recipes

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.

ZUCCHINI, BACON AND MUSHROOM SAUTE

Steps:

• 1. Heat 1 tablespoon olive oil in heavy skillet. Add the bacon and cook until semi-crispy.
• 2. Add onion and garlic to skillet. Cook until onion is translucent in color.
• 3. Add salt, pepper, and zucchini. Cook until zucchini is fork-tender.
• 4. Add the Worcestershire and mushrooms stirring frequently for 2-3 minutes. Serve immediately.

BACON CABBAGE STIR-FRY

Steps:

• In a large skillet, cook bacon over medium heat until crisp.
• Remove to paper towels and drain, reserving 1 tablespoon drippings.
• Stir-fry cabbage in drippings for 5 minutes.
• Add garlic powder, salt, mustard and bacon.
• Cook and stir until heated through.

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.