Bacon And Mushroom Stir-Fry

• 1/2 lb lean bacon, cut across slices for narrow strips
• 1 large onion, at least 1 cup, chopped
• 1 stalk celery, sliced diagonally
• 1/2 green pepper, julienne strips
• 1 small carrot, slender, sliced thinly diagonally
• 1/2 lb mushroom
• 1/2 head of cabbage, shredded, about 2 cups
• 1/2 - 1 cup bean sprouts
• 1/2 cup cauliflower
• 1/2 cup broccoli, stalks peeled and thinly sliced
• Sauce:
• 3 tablespoons water
• 2 tablespoons soy sauce
• 2 teaspoons cornstarch
• 1 teaspoon garlic powder
• 1/2 teaspoon ground ginger
• 1/2 teaspoon pepper, coarsely ground
• 1/2 teaspoon sugar

1. Cook bacon until fat is rendered out, remove with slotted spoon, reserve. Pour off all but 2 Tbsp of bacon fat, keeping the excess in reserve if you wish to use it in the stir frying of the vegetables. Vegetable oil is really better.
2. Combine all sauce ingredients in a small bowl, stir until cornstarch is dissolved.
3. Pour over vegetables and bacon; cook and stir only until sauce thickens.
4. Serve over hot brown rice, or Chinese noodles, topped with additional soy sauce and toasted sesame seeds.

lean bacon, onion, celery, green pepper, carrot, mushroom, cabbage, bean sprouts, cauliflower, broccoli, water, soy sauce, cornstarch, garlic, ground ginger, pepper, sugar

Taken from www.food.com/recipe/bacon-and-mushroom-stir-fry-4563 (may not work)