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.

See Also:

• 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.

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Simmered Bacon Wrapped Veggies Recipe

There is sufficient simmering sauce to make up to 20 bacon wraps. Do make sure you use a fitting pan big enough to accommodate the number of wraps you are making (without overlapping).

For variety, I used enoki & pea shoots, but you can also make the wraps with only one of the veggie.

Check out the step-by-step photos on the previous page.

Serves: 10 bacon wraps

Prep Time: 8 mins

Cook Time: 12 mins

Ingredients:

• 50g pea shoots separate to 5x10g bundle
• 50g enoki mushroom separate to 5x10g bundle
• 10 slices streaky bacon
• 1/2 tsp oil for greasing the pan
• chopped spring onions to garnish

(A) Sauce

• 100 ml water
• 1/8 tsp dashi powder
• 1 tsp mirin
• 1/2 tsp light soy sauce
• 1 tsp (15g) sugar

You also need:

• a fitting pan (about 24 cm) – use a bigger pan if making more wraps

Directions:

1. Make bacon wraps. Wrap each bundle of pea shoots or enoki mushrooms with a slice of streaky bacon, making 10 bacon wraps in total. Be sure that the bacon covers the entire stem of the pea shoot or enoki.
2. Cook the dish. Grease a fitting frying pan with a oil. Place bacon wraps one layer in the pan without overlapping. Sear the surface of each bacon wrap until just cooked. Pour sauce (A) onto the pan, simmer covered until the sauce is half reduced and slightly thickened, about 3-5 minutes.
3. Optional bonus side dish. Cook any remaining pea shoots and enoki mushroom in the leftover simmering sauce for a few minutes. You can serve this as a side dish, or to line a lunch box compartment or serving plate.
4. To serve, run the sauce through a sieve. Pour the sauce over the bacon wraps. Garnish with spring onions.

Ingredients Used: dashi • enoki mushroom • mirin • pea shoot • soy sauce (light) • streaky bacon • sugar