makes 2 servings
2 tablespoons canola oil
3 ounces thick slab bacon, cut into 1/8 inch matchsticks
10 ounces matsutake mushrooms or 10 ounces cremini mushrooms, thinly sliced
2 Thai green chili, stemmed thinly sliced
4 scallions, cut into 1/2 inch pieces
kosher salt, to taste
cooked rice, for serving
Heat oil in a 14 inch flat-bottomed wok or
high-sided skillet over high heat. Add bacon and cook, stirring often,
until its fat renders and it is crisp (5 minutes).
Add mushrooms and chiles and cook, stirring occasionally, until mushrooms release their moisture and soften (4 minutes).
Add scallions and cook, stirring constantly,
until fragrant (1 minute). Season with salt and divide between two
shallow serving bowls; serve with rice.
bacon recipe source: Member #610488, Food.com; this recipe originated in Duan Jia Deng, a village in Yunnan Province, China
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