How to Cook Bacon in a Wok (And Bacon Sandwiches!)
Cooking bacon in a wok is fast, easy, and yields what we think is the perfect mix of crispiness and chewiness. Make your wok bacon into a version of our after school treat, bacon sandwiches, and you'll be a happy camper!
Servings: 2
Calories: 645kcal
Ingredients
- 6-8 slices bacon (3-4 per sandwich)
- 4 slices crusty bread (such as sourdough)
Instructions
- Heat your wok over high heat. It should be just smoking right before you add the bacon. Lay the bacon strips in a single layer across the wok. Don’t be shy about putting a few pieces along the sides of the wok.
- Don’t move the bacon around for the first minute or so. If it’s getting too dark, turn the heat down slightly. The fat should start melting and crisping.
- Next, using chopsticks or a spatula, flip the bacon when it’s partially browned but not fully cooked. Cook that side to the same level as the other. Next, grab your wok spatula and stir-fry the bacon with the heat on high to evenly crisp it to your liking. This is the method that yields a mix of crisp and chewy bits of bacon! If you like your bacon uniformly crispy, instead of using your wok spatula, flip the bacon a third time, and let it fry a little longer over lower heat.
- Note that the grease pools in the wok, so when the bacon is done, push it to the sides and let gravity do the work of draining. Transfer to a plate when drained.
- Next, with the heat on medium-high, lay the bread slices around the perimeter of the wok. You can use your spatula to drizzle over a bit more of the bacon drippings if you want a super crisp and decadent sandwich.
- Assemble the sandwiches by laying 3-4 slices of bacon across each sandwich. Serve immediately!
Nutrition
Calories: 645kcal | Carbohydrates: 73g | Protein: 23g | Fat: 29g | Saturated Fat: 9g | Cholesterol: 44mg | Sodium: 1094mg | Potassium: 295mg | Fiber: 3g | Sugar: 3g | Calcium: 56mg | Iron: 5mg