Simmered Bacon Wrapped Veggies
This is a stove-top recipe for bacon wrapped veggies (namely pea shoots & enoki). I have made oven-roasted bacon wraps (enoki, scallop & asparagus) in the past. But I want to do a stove top version because I really love the simmered stuffed peppers recipe, and I know that recipe will adapt well for these bacon wraps. Compared to the oven version, these simmered bacon wraps are moist, flavourful and ideal for meal prep and lunchbox.
- Bacon Veggie Wraps Lunchbox (Upcoming)
- Salted Kelp Sausage Pasta Recipe
- Simmered Stuffed Pepper Recipe
These are my bacon wrapped veggies packed in a lunch box(upcoming recipe) to be brought to work. These wraps are easy to reheat using the microwave.
STEP-BY-STEP PHOTOS – Bacon Wrapped Veggies
Wrap each bundle of pea shoots or enoki in one slice of streaky bacon. Wrap in a layered way such that the entire stem is covered as pictured above.
Sear the bacon wraps lightly all-around so that they are just cooked on the surface.
Pour the sauce into the pan. The sauce is made up of soy sauce, mirin, dashi powder, sugar and water. Cover with lid and simmer until the sauce is half reduced & thickened, just a few minutes.
Take out the bacon wraps to plate them, leaving the simmering sauce behind.
This is optional and it is my favourite part of this dish: There is a lot of sauce in the pan after cooking, so I put in the leftover pea shoots and enoki for a quick bonus side dish. You can use the seasoned pea shoots/enoki to line the plate or lunch box compartment before putting the bacon wraps on them.
Run leftover sauce through a sieve. Pour the sauce over the plate of bacon wraps when serving.