Authentic Asian Sauces
Dry-Pot Cauliflower
What You Will Need
Ingredients
- 1 lb. cauliflower
- cooking oil, as desired
- 6 oz. pork belly (peeled skin & sliced)
- 2 oz. Tabasco pepper
- dry red pepper, as desired
- 1 Tbsp. Sichuan pepper
- 1 oz. garlic
Seasoning
- 2 Tbsp. Lee Kum Kee Premium Oyster Flavored Sauce
- 1 Tbsp. Lee Kum Kee Soup Base for Sichuan Hot & Spicy Hot Pot
- 1 Tbsp. Lee Kum Kee Premium Soy Sauce
- 2 tsp. Lee Kum Kee Premium Bouillon Powder Flavored with Chicken (no MSG added)
Made with
Lee Kum Kee products
How to make it
-
Cut cauliflower into pieces and boil in boiling water for 1 minute. Drain the water then set aside.
-
Put the cooking oil in a pan, stir fry the pork belly until the grease came out, then add in the Tabasco pepper, dry red pepper, Sichuan pepper, garlic to sauté. Add Lee Kum Kee Premium Oyster Flavored Sauce and Lee Kum Kee Soup Base for Sichuan Hot & Spicy Hot Pot and stir well.
-
Pour the cauliflower and stir fry for one minute. Add Lee Kum Kee Premium Soy Sauce, Lee Kum Kee Premium Bouillon Powder Flavored with Chicken, stir well then ready to serve.
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