I picked up this Sichuan bacon a few days ago then sat looking at it trying to decide what to do with it, although I already knew exactly what I was going to do.
One of my favourites. Very simple. Stir fried cauliflower with bacon and two types of chilli (and garlic). Normally, I'd finish it with scallions or Chinese chives, but guess what I forgot to buy. No soy sauce. The bacon is mildly salty, but enough to season the dish. Served with rice.
It is, I suppose, one of those Chinese dishes where the vegetable is the main component and the protein acts almost as a condiment. Whatever, I like it!
I only used about a quarter of the bacon, so expect to see it turn up in future posts very shortly.
