Bacon and Broccoli Stir-Fry
with Green Onion Rice- Soy
- Sesame
- Mustard
- Wheat
- Sulphites
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!
Ingredients
100 g
Bacon Strips
227 g
Broccoli, florets
4 tbsp
Sweet Chili Sauce
4 tbsp
Hoisin Sauce
(Contains: Soy, Sesame, Mustard)
¾ cup
Jasmine Rice
56 g
Onion, sliced
1 tbsp
Garlic Puree
2 tbsp
Soy Sauce
(Contains: Soy, Wheat)
2 unit
Green Onion
28 g
Crispy Shallots
(Contains: Wheat, Sulphites)
113 g
Sugar Snap Peas
Not included in your delivery
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
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.
