* Olive oil and to get the bacon rendering
* Rice vinegar to complete a dressing
* Fish sauce to substitute for anchovy, for depth and for body
* Garlic for the same reason as fish sauce and for punctuation
* scant sugar for balance and to expand the profile to sweet/sour.
1) The bacon is started in the pot but not completed
2) Pecans are added to toast, but less than the bacon
3) Garlic added to toast the least
4) Stalks cook and steam a minute longer than leaves
5) Finally the leaves are added with fish sauce, vinegar, and sugar
See, it's a stir-fry. And it's not afraid of a few Asian ingredients.
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