Low on time, big on flavour, our Bacon and Broccoli Stir-Fry is sure to be a hit with the family! Crispy bacon is wonderful, of course, but the soy-garlic broccoli and sugar snap peas truly shine in this stir-fry. Cover it all in a flavour-packed hoisin-sweet chili sauce and this may just be the easiest way to dish out vegetables for dinner!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Sweet Chili Sauce
Hoisin Sauce(ContainsSoy, Sesame, Mustard)
Soy Sauce(ContainsSoy, Gluten)
Crispy Shallots(ContainsGluten, Sulphites)
Sugar Snap Peas
Before starting, wash and dry all produce. Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
While rice cooks, trim, then halve snap peas. Cut broccoli into bite-sized pieces. Thinly slice green onions.
Heat a large non-stick pan over medium heat. When hot, add bacon. Cook, flipping occasionally, until crispy, 5-7 min.** Remove the pan from heat. Using tongs, transfer bacon to a paper towel-lined plate. Set aside. Reserve bacon fat in the pan.
While bacon cooks, add hoisin, sweet chili sauce, soy sauce and 2 tbsp water (dbl for 4 ppl) to a small bowl. Season with salt and pepper, to taste, then stir to combine.
Heat the pan with bacon fat over medium-high. When hot, add onions, garlic puree, broccoli and snap peas to the pan. Season with salt and pepper. Cook, stirring often, until veggies soften slightly, 2-4 min. While veggies cook, break bacon into bite-sized pieces. Stir bacon and sauce into veggies. Remove the pan from heat.
Fluff rice with a fork, then stir in half the green onions. Divide rice between plates. Spoon veggies and sauce over rice. Sprinkle crispy shallots and remaining green onions over top.