Pierogi Stir Fry - cooking recipe

Ingredients

3 -4 slices bacon
12 -16 pierogi, frozen (a bag of the Cheemo brand is 18 ounces in total, use about 12-16 pierogies for this recipe)
2 small carrots, peeled and cut into thin slices
1 large russet potato, sliced thinly (unpeeled or not)
1 medium yellow onion, peeled and cut into crescents
1 medium red bell pepper (stemmed, seeded, membrane removed and sliced)
2 cups red cabbage, coarsely chopped (or a mix of green and red cabbage)
1 garlic clove, peeled and minced
oil, for frying
salt and black pepper, to taste
sour cream, for garnish

Preparation

In a large frying pan, cook the bacon until crisp. Set aside to drain and cool.
Remove the bacon fat (or not) and add 2 tablespoons oil.
Add the frozen perogies (no need to thaw), carrots, and potato (if using) and cook on medium-high heat for about 10 minutes.
Add the onion and bell pepper; cook another 5-7 minutes, until the onion and bell pepper start to char at the edges.
Stir in the cabbage and garlic. Cook another 2-3 minutes. Reduce heat if necessary.
Crumble the bacon and stir it into the pan.
Season with salt and pepper to taste.
Serve with sour cream.
Servings are estimated.