Serve it on the side

Serves 6, Prep 15 mins, Cook 15 mins

New Idea - - Contents -

1 small head cauliflower (800g),

trimmed, chopped 200g packet streaky ba­con

rash­ers 2 tblsps veg­etable oil 2 eggs, lightly beaten 200g green beans, cut into

2cm lengths ¼ cup nat­u­ral sliced al­monds,

toasted 2 tblsps coarsely chopped

fresh pars­ley Teriyaki sauce, to serve

1 Process cauliflower, in two batches, in a food pro­ces­sor, un­til finely chopped. Re­move. Cut ba­con cross­ways into 1cm wide slices. 2 Heat 2 tsps of the oil in a large wok over a medium heat. Add eggs. Swirl to coat base of wok. Cook for about 1 minute, or un­til just set. Slide omelette out of wok onto a board. Roll up. Thickly slice. 3 Heat an­other 2 tsps of the oil in same hot wok. Add ba­con. Stir-fry for about 1 minute, or un­til golden. Add beans. Stir­fry for a fur­ther 1 minute, or un­til just ten­der. Re­move.

4 Add re­main­ing oil to hot wok with cauliflower. Stir-fry for about 4 min­utes, or un­til light golden and ten­der. Re­turn ba­con and beans to wok with al­monds, pars­ley and half the omelette. Stir-fry un­til com­bined and hot. Re­move. 5 Top with re­main­ing omelette. Serve with teriyaki sauce.

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