Stir-fried Cauliflower with Bacon and Tempeh

Stir-fried Cauliflower with Bacon and Tempeh

1. Wash the bacon (it’s better to be fatter) and cut into thin slices.

2. Wash the organic cauliflower, control the moisture, and cut into small flowers.

3. Heat the wok, add the bacon slices, stir the bacon until golden brown, and fry out the bacon.

4. Add a teaspoon of oily tempeh and stir-fry on low heat.

5. Add organic cauliflower, turn up the heat slightly, and stir-fry evenly.

6. Cover the pot and fry until the cauliflower becomes transparent. Add some light soy sauce.

7. Stir evenly to get out of the pot.

Tips:

The taste of fried cauliflower is crispy, if you want to be softer, you can blanch the cauliflower in advance, drain the water and then fry.
The method of oily tempeh: chop the tempeh, add ginger and pepper powder, put it in the oil and boil it for a fragrance, keep it tightly sealed, mix with cold dishes, and stir-fry all delicious.
It is best to use fat for the bacon. If the meat is too salty, you can soak it in water in advance to remove some of the saltiness.