Dry Pot Cauliflower 干锅菜花
Ingredients
Pork marinade
- 250 g Pork belly thinly sliced into bite-sized pieces
- 1 tsp Light soy sauce
- 2 tsp Shaoxing wine
Sauce
- 1 tbsp Light soy sauce
- 1 tbsp Shaoxing wine
- 1 teaspoon Sesame oil
- ½ teaspoon Ground white pepper
- 1 tablespoon Oyster sauce
- ¼ teaspoon Sugar
- ½ cup Water
Saute
- 10 cloves Garlic
- 4 slices Ginger julienned
- 3 Dried chilies chopped (optional)
- 1 pound Cauliflower
- 1 Red bell pepper sliced
- 3 Scallions cut into 2-inch lengths
Instructions
- Prepare the pork belly. Marinate it and set aside. Wash the cauliflower and cut it into bite sized pieces.
- Heat oil in a wok set over medium heat. Cook the garlic cloves for a minute.
- Add the ginger and chilies (if using), and cook for another minute.
- Add the pork, turn up the heat, and cook until the meat turns opaque.
- Add the cauliflower and red bell peppers. Stir-fry for 1 minute.
- Add marinade. Stir, cover, and cook until cauliflower are to your liking.
- Uncover, add the scallions, give it a stir, and serve!
- DONE!