Vegetable and Bacon Stir-Fry

This recipe came about by chance when using up some 'left-overs' in the fridge. The result was delicious and something I will be making again. The blended sauce turned it from an ordinary stir-fry into something special. Other vegetables could be used but those described here work very well together. I have also used frankfurter sausages and also oven-chips as a nice alternative. Try it!


For 1 Continued...
1 - 2 tbspn oil ¼ tspn salt
300 gm potatoes (see note 1) 40 gm baby corn
100 gm onion (prepared weight) 20 gm beans
50 gm carrot (prepared weight) (1) 40 gm sugar snap peas or mange tout
50 gm red pepper (prepared weight) 40 gm baby carrot (2) (see note 3)
3 or 4 rasher's bacon (see note 2) 75 gm mushrooms



  1. Heat oil in a frying pan and start to fry the potatoes (see note 1), turning and frying to taste.
  2. At the same time, over a high flame, heat the oil in a wok and fry, stirring regularly, the baby corn, beans, peas and carrot (2) for about 3 min.
  3. Stir in the sauce and mushrooms and cook for about 2 min, stirring regularly, adding hot water as needed to prevent drying.
  4. Stir in the grilled bacon and continue to cook, stirring regularly, for 2 min or until the potatoes are fried to your taste, adding a little water as needed to prevent drying


  1. Serve with the fried potatoes or, optionally, chips.


(1) Chips can be used instead of fried potato.
(2) Any bacon of choice can be used, but smoked is ideal.
(3) Any carrot could be substituted.

I'd like to know if you enjoyed this so please email – also feel free to ask for help.
The main ingredients
Enlarge image

The finished meal

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