1/2 Lean Bacon
1 Onion
1 Celery
1/2 Green Pepper
1 Carrot
1/2 Mushroom
1/2 Head Of Cabbage
1/2 – 1 Bean Sprouts
1/2 Cauliflower
1/2 Broccoli
3 Water
2 Soy Sauce
2 Cornstarch
1 Garlic Powder
1/2 Ground Ginger
1/2 Pepper
1/2 Sugar


Cook bacon until fat is rendered out, remove with slotted spoon, reserve. Pour off all but 2 Tbsp of bacon fat, keeping the excess in reserve if you wish to use it in the stir frying of the vegetables. Vegetable oil is really better.
Combine all sauce ingredients in a small bowl, stir until cornstarch is dissolved.
Pour over vegetables and bacon; cook and stir only until sauce thickens.
Serve over hot brown rice, or Chinese noodles, topped with additional soy sauce and toasted sesame seeds.