How to make it

  • Assemble all raw veggies and chop finely into thin battonette strips; garlic, finely chop
  • Slice the fatback bacon thinly
  • In a saucepan, cook the bacon until crisp, and discard the fat.
  • Chop up the bacon
  • In a large pan, place the olive oil, salt, pepper, stir-fry sauce, and Port wine
  • Add the raw vegetables and cook until crisp-tender, about 5 minutes
  • Now add the frozen veggies, and continue cooking until thoroughly heated
  • Add rice flour slowly, until the sauce thickens
  • Serve immediately :+D
fatback cooked   Close
shallots & garlic   Close
fresh veggies   Close
prepped 2 cook!   Close
cooking nicely   Close

Reviews & Comments 4

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    " It was excellent "
    juels ate it and said...
    This looks and sounds wonderful! Love all the colors here, and the addition of port wine! 5 forks!
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    " It was excellent "
    chef_irish ate it and said...
    High 5555's from Me
    What Time is Dinner!
    Was this review helpful? Yes Flag
    " It was excellent "
    kitchenwhizzer ate it and said...
    I'm looking forward to trying this out.!
    Was this review helpful? Yes Flag
    " It was excellent "
    chefperiwinkle ate it and said...
    Especially noting you said you served this with the Steelhead Salmon, no doubt exists this dinner would be excellent. Well done, Chef Elaine. Five.

    Chef P
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