Ingredients
Method
- Wash and Seed peppers, cut to 1 inch squares
- If using yellow onion, peel and cut to 1-inch petals
- If using thick cut bacon cut to 1-inch squares (see notes)
- In a large sautee pan, or wok, heat oil on medium high heat until it spiders
- Add the onion and sear, after 30 seconds add the bacon and spread
- After 2-3 minutes, (the bacon is 1/2 cooked) add the bell peppers
- Stir and toss for 2-3 minutes, peppers should be tender-crisp
- Add the soy sauce, continue to stir / toss, until the peppers and bacon are cooked and have a glossy look
- Move to a serving platter and serve with a side of rice.
Nutrition
Notes
Let's talk peppers; I add sashiko peppers and get a good blister on them. One can use various banana peppers, both sweet and hot; I like a bit of a bite in this dish.
BACON!!! - When I can find it, I use pork belly in this and get a good sear from the wok, usually I wind up with a good quality thick-cut bacon. I do try to avoid the wafer-thin, see-through, economy-sliced bacon. But, if it is what you have, it is as it is, the dish will still be great.
I've made this dish with chicken, beef, shrimp, but it truly is a BACON dish.
Onions, I try to use a bunch of washed and sliced (1-inch sections) green onions in this, but again a yellow onion will work just as well.
I have made a sauce similar to any of my noodle sauces (use the search bar, Luke!) in place of the straight soy sauce, but I am trying to keep this recipe quick and simple.
Salt, this all depends on the bacon, taste, season, and balance the taste.