Xiachao Niugan Jun (Mushrooms With Bacon Green Chiles Scallions)

• 2 tablespoons canola oil
• 3 ounces thick slab bacon, cut into 1/8 inch matchsticks
• 10 ounces matsutake mushrooms or 10 ounces cremini mushrooms, thinly sliced
• 2 Thai green chili, stemmed thinly sliced
• 4 scallions, cut into 1/2 inch pieces
• kosher salt, to taste
• cooked rice, for serving

1. Heat oil in a 14 inch flat-bottomed wok or high-sided skillet over high heat.
2. Add bacon and cook, stirring often, until its fat renders and it is crisp (5 minutes).
3. Add mushrooms and chiles and cook, stirring occasionally, until mushrooms release their moisture and soften (4 minutes).
4. Add scallions and cook, stirring constantly, until fragrant (1 minute).
5. Season with salt and divide between two shallow serving bowls; serve with rice.

canola oil, bacon, matsutake mushrooms, green chili, scallions, kosher salt, rice

Taken from www.food.com/recipe/xiachao-niugan-jun-mushrooms-with-bacon-green-chiles-scallions-512355 (may not work)