3581. STIR-FRIED PASTA with ORANGE, BACON and CURRY

serves four


3 tablespoons olive oil
3 tablespoons finely chopped garlic
1 tablespoon finely chopped fresh root ginger
1 small onion, peeled, chopped
2 tablespoons finely grated orange zest
6 bacon rashers, chopped
2 red peppers, seeds removed, cut into ½in pieces
2 yellow peppers, seeds removed, cut into ½in pieces
2 teaspoons sugar
10½fl oz chicken stock
1 x 14oz can chopped tomatoes
3 tablespoons Madras curry paste
2 tablespoons tomato purée
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 lb. dried Italian pasta, such as farfalle, cooked according to packet instructions, drained

To serve
1 handful chopped fresh basil leaves
1 handful chopped fresh chives

Heat the oil in a lidded wok (or saucepan) over a high heat until smoking. Add the garlic, ginger, onion and orange zest and stir-fry for 1-2 minutes.

Add the chopped bacon and stir-fry for 3-4 minutes, or until the vegetables have softened and the bacon is golden-brown.

Add the red and yellow peppers, sugar, stock, chopped tomatoes, curry paste and tomato purée, then season, to taste, with salt and freshly ground black pepper. Stir well.

Reduce the heat until the mixture is simmering, then cover the wok with a lid and continue to simmer for 30 minutes, or until the sauce is thick and the peppers are tender.

Add the drained pasta to the sauce and mix well until coated and warmed through.

To serve, divide the stir-fried pasta equally among four serving plates and sprinkle over the chopped basil and chives.


bacon recipe source: Ken Hom, Saturday Kitchen Best Bites, BBC Food

3465. KALE, KOHLRABI and MINT STIR FRY with BACON and FRIED EGG

2 bacon slices, diced
2 bunches Lacinato (Italian) kale, thinly sliced into ribbons
1 bulb kohlrabi, peeled and thinly sliced into ribbons
Juice of 1 lemon
⅓ cup coarsely chopped fresh mint
1 tablespoon (or more) fish sauce
olive oil
2 eggs

Heat a large skillet over medium-high heat until hot. Add deiced bacon; cook and stir until bacon is crisp. Remove bacon from skillet. Remove all but 1 tablespoon bacon grease from pan. Add kale and kohlrabi ribbons to hot grease; cook and stir just until wilted, about 3 minutes. Meanwhile, heat a skillet over medium heat until hot. Add olive oil. Crack eggs into hot oil and fry to desired doneness. Remove kale mixture from heat and stir in bacon, lemon juice, mint, and fish sauce. Season to taste with salt and freshly ground black pepper. Divide kale mixture between two serving plates. Top each plate with fried egg and serve.


bacon recipe source: Marissa, Pinch and Swirl (@pinchandswirl), February 16, 2014

3326. SPICY CHICKEN THIGHS and BACON STIR FRY

1 1/2 lbs boneless skinless chicken thighs, cut into 1/2" pieces

1 large egg white

1 tablespoon arrowroot or cornstarch

1/2 lb bacon, cut into 1 1/2" pieces

1" fresh ginger, cut into tiny matchsticks

2 bell peppers, any color, stemmed and cut into 1" pieces

1 bunch of green onions, trimmed and cut into 1 1/2" pieces

1 tablespoon chili paste
2 tablespoons brown sugar

1/2 cup soy sauce



In a large bowl, whisk together the arrowroot and the egg white. Toss the chicken pieces in this mixture and set aside. In a small bowl, whisk together the soy sauce, brown sugar and chili paste and set aside.



Heat a large skillet over high heat. Add the bacon pieces and cook, stirring frequently, until they are crisp and browned, approximately 7 minutes. Without draining the oil, add the chicken and the ginger to the pan. Cook over high heat until browned, approximately 3-4 minutes. Add the bell peppers and green onions and stir to combine. Cook over high heat, stirring until crisp tender.



Add the soy sauce mixture and stir to combine. Cook about two more minutes, until the sauce is thick enough to coat the meat and vegetables.


bacon recipe source: Mary Younkin, Barefeet In The Kitchen, January 6, 2012