Chinese Vegetable Stir Fry

1/2 lb bacon, cut into 1" pieces

1 1/2 lbs boneless skinless chicken breast

1 tablespoon cornstarch

2 dash ground ginger

1 red bell pepper, cut into 1"chunks

1 green bell pepper, cut into 1" chunks

1 bunch green onions, trimmed and cut into 1 1/2" pieces

1 small onion cut in chucks

1 cup small broccoli  florets

1/2 cup snow peas, halved

1/2 cup bamboo shoots cut in half

1/2 cup celery

1/4 cup cashews

Heat a large skillet or wok at just under high heat.

 Add the bacon pieces and cook

 Stirring frequently, until they are crisp and browned, about 5 minutes.

Without draining the dripping add raw chicken cook tossing constantly until browned about 4-5 minutes take chicken out and put a side.

Add to wok the vegetables and stir to combine.Toss constantly while they cook until crisp tender, about 4 minutes.

Adding broccoli last stir to combine. Tossing constantly cook for about 1 more minute until the colors are bright green and everything is slightly softened.

 add cook chicken cut up in bite size

Cook about 1-2 minutes, until the sauce thickens slightly and coats the chicken and vegetables

Add the soy sauce mixture and stir to combine.

Soy Sauce Mixture

2/3 cup soy sauce

1/2 cup chicken broth

1/3 cup rice wine

4 tablespoons brown sugar

1 tablespoon sesame oil

1/4 teaspoon black pepper

2 tablespoons cooking oil

1 tablespoon garlic powder

Dash  ground ginger

2 tablespoons cornstarch

1/4 cup water

Directions:

In a bowl, combine soy sauce, broth, rice wine, sugar, sesame oil and black pepper.

Dissolve the cornstarch in 1/4 cup water.

Heat a pan over high heat; add the cooking oil, swirling to coat; add the garlic and ginger; cook, stirring, until fragrant, about 15 seconds.

Add the soy sauce mixture; bring to a boil.

Reduce heat to medium and cook for 1 minute.

Add the cornstarch solution and cook, stirring, until the sauce boils and thickens.

 Serve and top with cashews over fried rice if desired.

Pecan Sour Cream Buns

What's for breakfast? Pecan Sour Cream Buns...Ohhhhhhh What a treat with a cup of hot coffee poured in your favorite cup.

1 pkg. dry yeast

1/4 c. warm water

1 (8 oz.) carton of sour cream

1/2 c. butter

1/2 c. sugar

2 eggs

1 tsp. salt

1 tsp. vanilla

4 c. flour

1/4 c. sugar

1 tsp. cinnamon
1 c. pecans crushed


1 c. sifted powdered sugar
1 1/2 tsbsp. milk
1/2 t. vanilla

Dissolve yeast in warm water in large mixing bowl. Let stand 5 minutes. Stir in sour cream
and next 5 ingredients. Add 1 ½ cups of flour and beat until smooth. Stir
remainder of flour and vanilla in a cover and refrigerate for 8 hours. Punch down dough
and knead on lightly floured board. Roll dough to 18x15 inch rectangle. Spread with ¼ cup
of butter. Combine 1/3 cup of sugar, cinnamon and ¼ cup of pecans and sprinkle
over dough.  Carefully roll dough into jelly roll fashion. Cut in 1 inch slices. Place cut
side down in two 9 inch square pans. Cover and let rise in warm place for 1 hour.  Place
the remainder of pecans on top of rolls. Bake at 375 f. for 18 to 20 minutes.
Mix icing of last three ingredients and drizzle over warm rolls.

Or

For the Sticky Caramel Pecan Topping:

½ cup butter

½ cup sour cream

1 ½ cup brown sugar

1 cup dark karo syrup

1 tablespoon vanilla

1 ½ cup pecans

In a large pan, whisk the butter over medium heat until melted. Whisk in the remaining ingredients. Bring just to a boil. Add pecans, if desired. Remove from heat and pour over fresh cooked buns.