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Recipe Dry-Pot Cauliflower

Dry-Pot Cauliflower

  • Difficulty Level: 1
  • Serves Serves: 2
  • Preparation

    5 mins

  • Cooking

    10 mins

Asian Food Chinese Food | Vegetable Pork Dinner Lunch Easy Recipes Less Than 15 mins Quick Recipes

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

Premium Oyster Sauce, 11.5oz, Squeeze Bottle

Oyster Sauces

Premium Oyster Sauce
Premium Soy Sauce

Soy Sauces

Premium Soy Sauce (No Preservatives Added)
Soup Base for Sichuan Hot & Picy Hot Pot

Chili Sauces

Soup Base for Sichuan Hot & Spicy Hot Pot
Premium Bouillon Powder Flavored with Chicken No MSG 8 oz

Bouillons

Premium Chicken Bouillon Powder (No MSG Added & Gluten Free)

How to make it

  1. Cut cauliflower into pieces and boil in boiling water for 1 minute. Drain the water then set aside.
  2. 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.
  3. 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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