makes four servings 

3 (3 ounce) packages ramen noodles 
4 cups baby spinach
2 teaspoons dark sesame oil 
1 teaspoon low sodium soy sauce 
6 slices bacon, finely chopped 
1 bunch green onion, sliced 
4 eggs

Cook noodles in a large pot of boiling water, following package directions but omitting seasoning, 2 to 3 minute Add spinach for the last 30 sec of cooking. Drain and return noodles and spinach to pot. Stir in oil and soy. Set aside. Heat a large non-stick frying pan over medium. Add bacon and cook, stirring occasionally, until crispy, 5 to 6 minute Remove bacon to a paper-towel-lined plate. Set aside. Discard all but 1 tsp fat from pan. Return pan to heat and add green onions. Cook until onions are just tender, 1 to 2 minute Scoop onions into noodle pot. Crack eggs into pan. Cook, covered, until eggs are no longer runny, 1 to 2 minute Divide noodles among 4 plates. Top each with 1 egg. Sprinkle with bacon.

bacon recipe courtesy of: Sweet Jezebel (member), for Food.com: Home of the Home Cook, November 30, 2011

Originally posted 2012-05-28 08:32:00. Republished by Blog Post Promoter


makes about 3½ dozen

2 (12½-oz.) boxes soft or silken tofu
1 (12½-oz.) box firm tofu
? cup panko bread crumbs
? cup flour
¼ cup sesame oil
5 scallions, finely chopped
4 slices cooked bacon, finely chopped
2 eggs, lightly beaten
Kosher salt and freshly ground white pepper, to taste
Canola oil, for frying

Place all the tofu on a bed of about 6 paper towels on a baking sheet and cover with 6 more paper towels and another sheet. Place a cast-iron skillet on sheet to weight it down; let sit until tofu is drained of most of its liquid, at least 6 hours or overnight, in the refrigerator. Transfer pressed tofu to a large bowl; mash coarsely with a fork. Stir in bread crumbs, flour, sesame oil, scallions, bacon, eggs, and salt and pepper until evenly combined.

Pour oil to a depth of 2? in a 6-qt. Dutch oven and heat over medium-high heat until a deep-fry thermometer reads 350°. Portion 2 tbsp. of the tofu mixture and shape into a miniature football shape using two spoons; repeat with remaining tofu mixture. Fry until golden brown and crisp, about 2 minutes. Season with salt and serve immediately, with a dipping sauce, if you like.

bacon recipe courtesy of: Mei Chin, Saveur 100, Issue #144, 2012

Originally posted 2013-01-23 08:32:00. Republished by Blog Post Promoter


serves four

4 slices bacon, chopped
2 large cloves garlic, minced
1 bunch kale, ribs discarded and leaves minced
1 cup jasmine rice, prepared
1 teaspoon sesame oil
salt and pepper, to taste
2 large eggs, lightly beaten
1/4 cup low-sodium soy sauce

Heat a large skillet (or a wok) over medium heat on the stove. Add the bacon and cook until browned. Remove the bacon from the skillet to a paper towel-lined plate with a slotted spoon. Add the garlic and the kale to the skillet. Cook for 5-7 minutes until the kale is wilted. Add the rice and toss well to combine. Add the sesame oil and season with salt and pepper. Toss well. Push the rice mixture to one side of the skillet and add the eggs. Cook, without disturbing, for 2-3 minutes, until mostly firm. Break apart with your spatula and cook for 1-2 minutes more, until no longer liquidy. Stir together with the rice mixture. Scrape the bottom of the pan well. Remove from heat and stir in the bacon. Drizzle with soy sauce. Stir well to combine. Serve immediately.

bacon recipe courtesy of: Sarah W. Caron, Sarah’s Cucina Bella, October 11, 2011


serves 4 as a vegetable side dish

1/4 cup cloud ears
1 large lotus root section (about 8 ounces)
2 ounces Chinese bacon
2 tablespoons chicken broth
1 tablespoon Shao Hsing rice wine or dry sherry
1 teaspoon soy sauce
1 teaspoon sesame oil
1 tablespoon peanut or vegetable oil
4 slices ginger, smashed
8 ounces snow peas, strings removed
1/2 cup thinly sliced carrots
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/2 cup finely shredded scallions

Put the cloud ears in a small bowl with enough cold water to cover for 30 minutes. When softened drain and discard the water. Remove the hard spots from the cloud ears, cut into bite-sized pieces, and set aside.

Trim the lotus root ends. Using a vegetable peeler, peel the lotus root, removing the rootlike strands, and rinse under cold water. Slice the lotus root lengthwise in half. Cut each half into 14-inch-thick slices to make about 2 cups. Rinse the lotus root again in case there is any mud lodged in it. Drain the slices in a colander and shake out any excess water.

Remove the hard rind and thick layer of fat attached to the Chinese bacon and discard. Cut the bacon crosswise into scant 1/4-inch-thick slices to make about 1/2 cup. In a small bowl combine the broth, rice wine, soy sauce. and sesame oil.

Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the peanut oil, add the ginger slices, and stir-fry 10 seconds or until the ginger is fragrant. Add the bacon and stir-fry 45 seconds or until it begins to release its fat. Add the lotus root and stir-fry 1 minute or until well combined. Add the snow peas, carrots, and cloud ears and stir-fry 1 minute or until well combined. Swirl the rice wine mixture into the wok, sprinkle on the salt and pepper, and stir-fry 1 to 2 minutes or until the lotus root and snow peas are crisp-tender. Stir in the shredded scallions.

bacon recipe courtesy of: The Global Gourmet®, Forkmedia LLC, PO Box 2261, Wimberley, Texas 78676-2261; Stir-Frying to the Sky’s Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories, by Grace Young, Simon & Schuster 2010


1 1/2 boneless skinless chicken breasts, cut into slices 1/8? thick by 1/4? by 1?
1 tablespoon premium light soy sauce
1 teaspoon Shao Hsing wine
1 tablespoon cornstarch
2 tablespoons peanut or canola oil
4-6 slices smoked thick bacon, cut crossways into 1/2 slices
1 tablespoon raw sugar
5 cloves garlic, minced finely
1 1/2 inch cube fresh ginger, peeled and minced finely
6 large scallions, white and light green parts only, thinly sliced on the diagonal
1 1/2 tablespoons premium light soy sauce
1 tablespoon Shao Hsing wine
1 teaspoon rice vinegar
1 pound Shanghai or baby bok choy, rinsed, bottom trimmed away and cut into 1? chunks
3/4 cup chicken stock or broth into which 1 teaspoon of cornstarch has been dissolved
dark green tops of the scallions, cut into thin slices on the diagonal
1 teaspoon sesame oil

Gently toss chicken breast slices with the first measures of light soy sauce, Shao hsing wine and cornstarch, and allow to marinate at least twenty minutes. Heat wok on high heat until a thin ribbon of smoke spirals up from the hot metal. Add peanut or canola oil, and let it heat for thirty seconds. Add the bacon, and stir well to separate each piece out from the others. Cook, stirring, until the bacon has rendered its fat and is done but not crispy. Remove from the wok and set aside. To the wok add the chicken, spreading it out into a single layer against the bottom of the wok. Sprinkle with the sugar, garlic, ginger and scallion slices. Leave the chicken undisturbed for a minute or so, until the bottom of the chicken begins to brown, then cook, stirring until 2/3 of the chicken is no longer pink, but white and brown. Sprinkle the chicken with the soy sauce, wine and vinegar and stir, scraping up any browned bits from the bottom and sides of the wok. Add the bacon back to the wok. Add the bok choy and the broth or stock and cook, stirring, and scraping any more browned bits from the bottom of the wok, until the bok choy wilts slightly and a sauce forms. Sprinkle with the scallion tops, drizzle with sesame oil, and give the whole thing a final stir before scraping it out of the wok into a warmed serving. Serve with steamed rice and really good Chinese tea.

bacon recipe courtesy of: Barbara, Tigers & Strawberries, January 26, 2009?


makes 8 tacos, to serve 3 or 4

8 ounces firm or extra-firm tofu
8 ounces napa cabbage kimchi, drained and cut into 1/2-inch-wide strips (about 1 packed cup)
About 1/2 teaspoon sugar
About 1/2 teaspoon smoked paprika o ground chipotle chile, and/or 1 1/2 teaspoons Korean red pepper powder (gochu garu)
4 to 5 ounces bacon, cut crosswise into 1/3-inch-wide strips
1/2 small yellow onion, sliced
2 cloves garlic, finely chopped (crush a smidgen for the kimchi sour cream below)
1 extra large jalapeño chile, halved lengthwise and cut into 1/8-inch-thick rings
1 to 2 tablespoons kimchi pickling liquid (save from draining kimchi)
1/2 teaspoon sesame oil, optional
8 corn tortillas
2 tablespoons coarsely chopped cilantro
1 small ripe avocado, seeded and cut into wedges
1 batch of kimchi sour cream (recipe below)
1 or 2 limes, cut into wedges

Kimchi Sour Cream
1 1/2 teaspoons mature (stinky) kimchi juice
2 pinches sea salt
2 pinches sugar
Smidgen of crushed garlic
1 teaspoon unseasoned rice vinegar
1 1/2 tablespoons sour cream
1 1/2 tablespoons mayonnaise
To make the kimchi sour cream, stir together the kimchi juice, salt, sugar, garlic, fish sauce, vinegar, sour cream, and mayonnaise. Let sit for 5 minutes then taste and adjust the flavor. Cover until you are ready to serve. Makes about 1/4 cup. 

Tofu, Kimchi and Bacon Tacos
Cut the tofu into thin little matchbooks, each one about 1/3 inch thick, 3/4 inch wide and the length of the first two joints of your index finger. Set on several layers of paper towel or a non-terry dishcloth to drain for about 15 minutes.

Season the kimchi with the sugar and paprika or chile  powder. Aim to balance and brighten the flavor, as well as inject a bit of heat. You can combine them all, if they’re available. Set aside.

In a 10-inch nonstick skillet over medium-high heat, cook the bacon. Scatter it in, spreading the pieces out flat. After 1 minute, when some of the fat has rendered, start stir-frying. When the bacon is gently sizzling all over and has browned a bit (but not crisp), transfer to a plate, leaving the fat behind.

Remove all but 2 tablespoons of the fat (reserve any extra or add some oil if you need to). Reheat the skillet over medium-high heat. Blot the tofu one last time, then add the pieces to the skillet. Pan-fry them for 3 to 4 minutes, turning midway, until golden. They won’t be totally crisp but have some character. Add to the plate with the bacon.

Add 1 or 2 tablespoons of reserved bacon fat (or oil) to the skillet, then cook the onion until soft and a little brown, about 3 minutes. Add the garlic and jalapeno chile, and cook until no longer raw smelling.

Add the kimchi and cook to warm through. Return the tofu and bacon to the pan and combine and heat through. Splash in the kimchi pickling liquid to flavor and moisten. Cook for a final minute, stirring, until the tofu has turned orange-red. Remove from the heat. Taste and adjust the seasonings with extra sugar or salt. Drizzle with sesame oil, if using. Set aside or cover with an inverted bowl, if you want to keep warm. The mixture can easily be reheated until hot or eaten warm.

Reheat the tortillas in a skillet, microwave oven, or atop a gas burner. To serve, distribute the tofu mixture among the tortillas. Add the avocado, drizzle on some of the kimchi sour cream and top with a sprinkle of cilantro. Squeeze on some lime juice for a tart note. (Or, serve the tofu mixture, tortillas and garnishes in separate containers and have guests help themselves.)

bacon recipe courtesy of: Andrea Nguyen, Viet World Kitchen, May 3, 2012