Stir-fried Organic Cauliflower with Tempeh

Name: Stir-fried Organic Cauliflower with Tempeh
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Organic cauliflower; 2s Small rape; 1 tablespoon Tempeh; 2 pieces Dried chili; 1 teaspoon pepper; 1 piece ginger; 2 pcs garlic; 0.5 Bright red pepper; 0.5 teaspoon salt; 1 teaspoon Oyster sauce; 2 teaspoons Seafood soy sauce; 1 teaspoon Sugar; 0.5 teaspoon Chicken Essence

by Mother Rabbit Cook

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Ancient Westerners believed that eating cauliflower had the effects of refreshing the throat, opening the sound, moisturizing the lungs, and relieving coughs. Therefore, they called cauliflower "a godsend medicine" and "the poor man's doctor." Modern research has found that cauliflower is rich in protein, carbohydrates, dietary fiber, vitamins and minerals. It has anti-cancer, anti-cancer and clearing blood vessels. The rich vitamin K in cauliflower can make people's skin healthier; rich vitamin C can enhance the liver's detoxification ability. The organic cauliflower is better than ordinary cauliflower in the sense of mouth. Therefore, you can often eat organic cauliflower in winter, which not only nourishes the body, but also helps to maintain a healthy body shape. "

Stir-fried Organic Cauliflower with Tempeh

1. Wash the cauliflower and remove the roots and break into small pieces. If it is ordinary cauliflower, it must be blanched to remove the earthy smell. Organic cauliflower does not need to be blanched.

Stir-fried Organic Cauliflower with Tempeh recipe

2. Wash the small rapeseed and cut into small pieces. I added small rapeseed because I missed two of them when I made the stir-fried small rapeseed yesterday. In order not to waste, add it to this dish. This dish can be omitted or replaced with something else.

3. Prepare the ingredients. Slice ginger and garlic, and shred fresh red pepper. Dry the chili as you like, just remove the seeds, otherwise the pan will bang and it will burn people easily.

4. Fry the pepper and dried chili in 50% oil to create a good flavor, remove it. This way the finished product looks better. Then add ginger and garlic until fragrant.

5. Add the cauliflower, add salt, soy sauce, tempeh, and oyster sauce. Cover the pot and simmer for two to three minutes.

6. Then add small rapeseed, stir-fry on high heat to collect the juice, add a little sugar and chicken essence and stir-fry evenly.

7. Take out the pan and serve.

Tips:
Some people like this dish to be crispy, so leave it uncovered and braised. However, the fire is sufficient during the frying process, otherwise the vegetables will dry without the cooked juice.