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Kung Pao Bacon

Kung Pao Bacon

By Traeger Kitchen

This Kung Pao recipe is so fiery & baconlicious, it will roundhouse kick your taste buds.

Prep Time

10 Min

Cook Time

15 Min

Pellets

Alder

Ingredients

Number of People Serving

2

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Units of Measurement:
main
1 Tablespoon Chinese Black Vinegar
1 Teaspoon soy sauce
1 Teaspoon hoisin sauce
1 Teaspoon sesame oil
2 Teaspoon sugar
1 Teaspoon cornstarch
1 Teaspoon Ground Sichuan Pepper
2 Clove garlic, minced
1 Teaspoon ginger, minced
5 Whole scallions, chopped
1 Teaspoon vegetable oil
12 Ounce Bacon, sliced
1 Whole red bell pepper, diced
1/4 Cup Peanuts, Dry-Roasted, Chopped

Step

  • 1

    Prepare the sauce: In a small bowl, combine the vinegar, soy sauce, hoisin sauce, sesame oil, sugar, cornstarch, and Sichuan pepper. Stir until the sugar and cornstarch is dissolved and set aside.

  • 2

    When ready to cook, set temperature to 375 degrees F and preheat, lid closed, for 10 to 15 minutes.

  • 3

    Combine garlic, ginger, and the white part of the scallions with 1 tsp vegetable oil in a small foil pouch. Set aside.

  • 4

    When grill is preheated, place bacon, bell peppers and aromatic foil packet directly on the grill. Cook for approximately 10-12 minutes, turning everything once. Dice the bacon and peppers and set aside.

  • 5

    Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add the scallion whites, garlic, and ginger, red bell pepper and bacon and stir-fry for 30 seconds. Pour in the sauce and mix to coat the other ingredients. Stir in the peanuts.

  • 6

    Transfer to a serving plate, sprinkle the scallion greens on top, and serve. Enjoy!

My Notes


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