Bacon and Morel Mushroom Stir-Fry

This dish will serve your family.

Prep Time: 15

Cook Time: 25

Total Time: 40

Course: Appetizer

Cuisine: American

Keyword: Bacon and Morel Mushroom Stir-Fry

Servings:

Calories: 650kcal

2 Tbsp. vegetable oil plus more as needed
5 –6 dried xiao mi chiles or substitute Thai or arbol, cut into ¼-inch pieces
3 large garlic cloves thinly sliced (1 Tbsp.)
One 1-inch piece fresh ginger peeled and thinly sliced (1 Tbsp.)
10 whole green Sichuan peppercorns
2 large scallions pale-green and white parts only, cut into 1-inch pieces
1 ⁄2 small green bell pepper 2 oz., cut into 1-inch pieces
4 oz. smoked Chinese pork belly or bacon la rou, thinly sliced lengthwise against the grain, then cut into 2-inch pieces
1 tsp. Pixian broad bean chile paste
1 cup fresh morel mushrooms or reconstituted dried morels cleaned and halved lengthwise
Kosher salt

Add the oil to a wok and heat it over extremely high heat, swirling the pan to coat the surface. Add the chiles when the oil is smoking, and cook them for about a minute, stirring continually, until they are fragrant and blackened. Stirring regularly, sauté the garlic, ginger, Sichuan peppercorns, scallions, and bell pepper for about a minute, or until aromatic (avoid browning the garlic). Add the bacon and stir-fry for an additional 2-3 minutes, or until the meat's edges are gently browned. Add the wide bean chile paste to the center of the wok after moving everything else to one side with a wok spatula or wooden spoon. Add one or two more tablespoons of oil if the pan is really dry.
Cook the paste for two to three minutes while stirring continuously. Add the morels and blend thoroughly. Just stir-fry the mushrooms for another 2–3 minutes, or until they are soft.
If necessary, taste the dish and add more kosher salt to the seasoning. Add to a big plate, then warmly serve.

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