Kung Pao Bacon
Another delicious entree using my signature kung pao sauce.
- Prep time
- 7 min
- Cook time
- 6 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 12 ounces bacon, cut into large bite-sized pieces
- 8 to 10 dried red chilis
- 5 scallions
- 2 cloves garlic, minced
- 1 teaspoon minced or grated ginger
- 1 red bell pepper, diced
- ¼ cup unsalted dry-roasted peanuts
- 1 tablespoon Chinese black vinegar, or substitute good-quality balsamic vinegar
- 1 teaspoon soy sauce
- 1 teaspoon hoisin sauce
- 1 teaspoon sesame oil
- 2 teaspoons sugar
- 1 teaspoon cornstarch
- 1 teaspoon ground Sichuan pepper
Instructions
- 1
Prepare the sauce: In another bowl, combine the vinegar, soy sauce, hoisin sauce, sesame oil, sugar, cornstarch, and Sichuan pepper. Stir until the sugar and cornstarch is dissolved and set aside.
- 2
Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add the bacon and cook until crisp on the outside and cooked through, about 3 to 4 minutes. Transfer to a plate lined with paper towels.
- 3
Drain all but 1 tablespoon of bacon grease from the pan. Add the chilis and stir-fry for about 30 seconds, until the chilis have just begun to blacken and the oil is slightly fragrant.
- 4
Add the scallion whites, garlic, and ginger, and stir-fry for 30 seconds. Add the red bell pepper and stir-fry for another 30 seconds. Return the bacon to the pan. Pour in the sauce and mix to coat the other ingredients. Stir in the peanuts. Transfer to a serving plate, sprinkle the scallion greens on top, and serve.