Name: Smoky Bacon Fat Vegetable Stir-Fry
Prep time: 25 min
Total time: 25 min
Yield: 4 servings
Ingredients: 2 tbsp bacon fat; 1 red bell pepper, sliced into strips; 1 medium zucchini, sliced into half-moons; 1 cup sugar snap peas, trimmed; 1 small red onion, thinly sliced; 2 cloves garlic, minced; 1-inch piece fresh ginger, peeled and finely grated; 2 scallions, sliced on the bias; 1 tbsp soy sauce; 1 tsp rice vinegar; 1 tsp toasted sesame oil; 1/2 tsp freshly ground black pepper; 1 tbsp toasted sesame seeds

Smoky Bacon Fat Vegetable Stir-Fry

Peter

This stir-fry transforms everyday vegetables into a vibrant, smoky side or light main dish using the savory depth of bacon fat. Inspired by high-heat wok techniques, the vegetables become crisp-tender with edges that caramelize beautifully, while aromatics like garlic and ginger add layers of flavor. A drizzle of soy sauce and rice vinegar at the end brings brightness, and toasted sesame seeds lend a nutty crunch. It’s a quick, flavor-packed dish perfect for a breezy California evening—serve with rice or noodles if you’d like to make it a full meal.

Ingredients

Instructions

Heat a large wok or heavy skillet over medium-high heat until very hot. Add bacon fat and swirl to coat the pan.
Add the red onion, bell pepper, and zucchini. Stir-fry for 3-4 minutes until they begin to soften and char slightly.
Add the sugar snap peas, garlic, and ginger. Stir-fry for 2 more minutes until fragrant and the vegetables are crisp-tender.
Drizzle in the soy sauce and rice vinegar. Toss everything to coat evenly and let the sauce sizzle for about 30 seconds.
Turn off the heat. Stir in sesame oil and half the scallions. Season with black pepper.
Transfer to a serving platter. Sprinkle with toasted sesame seeds and remaining scallions before serving.