Stir-fried Water Spinach with Tempeh with Rice

Stir-fried Water Spinach with Tempeh with Rice

1. Prepare a handful of water spinach, pinch off the leaves, wash the stems, and cut into small sections about one centimeter for use.

2. Cut green peppers and millet peppers into small circles (if you can eat spicy green peppers, you can use threaded peppers, if you don’t have that spicy, use screw peppers or others, you don’t want to put them), garlic into small cubes, and tempeh slightly chopped.

3. Cut the pork belly into small cubes, add a little light soy sauce and starch to marinate for a while (not marinated, our family is accustomed to marinating, and the fried meat is not so woody).

4. Heat the pot, pour in a proper amount of practical oil, pour in the marinated diced pork belly, stir-fry on low heat, and fry until the meat is oily and slightly browned.

5. Pour in the tempeh, and stir-fry with the pork belly on a low heat until the aroma is released.

6. Then pour in garlic diced and stir fry to create a fragrance.

7. Pour in the green and red peppers and continue to fry until the green peppers are half cooked. Note that the above steps are all low fire, too much fire will make it easy to stick to the pot.

8. Pour water spinach stems and stir fry over high heat. Note that in this step, the fire must be adjusted to the high heat, only when the high fire stirs up the pot, and the fried dishes are delicious.
In order to avoid sticking the pot, pour an appropriate amount of water from the side of the pot several times in small amounts. It must be a small amount for many times. If it is drenched, do not pour a lot of water into it, otherwise it will become cooking instead of stir-frying.
Stir-fry until the stalks are almost cooked, add appropriate amount of salt and light soy sauce to taste, continue to stir-fry evenly to taste and you can get out of the pan.

9. It tastes delicious when it comes out of the pot, use a spoon to dig a large spoon into the bowl, and eat it with the rice. Don't be too fragrant. Remember to cook more rice. My husband’s family is a northerner, and they are also delicious when they use it to eat burritos.

Tips:

1. The tempeh can be sliced slightly to make it easy to taste, allowing the tempeh flavor to fully enter other ingredients.
2. In the steps before putting the water spinach stalks (steps 4-7), use low heat so that it will not be mushy. Pour the stalks and turn the heat to high. The stalks will be more crispy and the color will be greener if it is kept small. If the fire is cooked well, it will turn yellow easily.
3. Because vegetable stems are not as watery as leaves, pour the stems into the stems and adjust the heat, and pour some water from the side of the pot several times to avoid sticking the pot. However, it must be small and many times. If you pour too much water at once, it will become a boiled dish.