This recipe combines the smoky flavor of bacon with a medley of fresh vegetables in a savory stir-fry sauce.
Cook the bacon in a large skillet over medium heat until crispy. Remove the bacon with a slotted spoon and set aside.
Cooking the bacon first allows you to use its rendered fat for added flavor in the stir-fry.
In the same skillet, sauté the onion, celery, green pepper, and carrot in the reserved bacon fat until they start to soften.
Cut the vegetables into uniform sizes for even cooking.
Add the mushrooms, cabbage, bean sprouts, cauliflower, and broccoli to the skillet. Stir-fry until the vegetables are tender-crisp.
Avoid overcooking to maintain the vegetables' crunch and color.
In a small bowl, mix water, soy sauce, cornstarch, garlic powder, ground ginger, pepper, and sugar until smooth.
Ensure the cornstarch is fully dissolved to avoid lumps in the sauce.
Pour the sauce over the vegetables and bacon in the skillet. Stir continuously until the sauce thickens.
Stirring constantly prevents the sauce from sticking to the pan.
Serve the stir-fry over hot rice or noodles, garnished with additional soy sauce and toasted sesame seeds if desired.
For an extra touch, sprinkle with chopped green onions or sesame seeds before serving.
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