Sizzling Cauliflower Dry Pot with Aromatic Spices

1. Prepare the Red Onion

Heat a wok over medium-high heat and add 1 teaspoon of neutral oil. Once the oil is hot, add the thinly sliced red onion and stir-fry for 30 to 60 seconds until the onion is lightly browned and starting to wilt.

2. Cook the Cauliflower

Reduce the heat to medium and add 1 tablespoon of oil to the wok, followed by the cauliflower florets. Stir-fry the cauliflower for about 5 minutes until the edges are lightly browned and the cauliflower is about 75% cooked.

3. Cook the Pork Belly (Optional)

If you're using pork belly, add 2 tablespoons of oil to the wok and stir-fry the pork for 1 to 2 minutes until the edges are lightly golden brown.

4. Add Aromatics

Add the garlic, ginger slices, and dried red chilies to the wok; stir-fry for about 30 seconds until fragrant.

5. Incorporate Spicy Bean Sauce

Add the spicy bean sauce to the wok and stir until the oil takes on a red hue.

6. Combine Vegetables

Increase the heat to high and add the red bell pepper along with the partially cooked cauliflower. Stir-fry for an additional 2 minutes.

7. Add Seasonings

Add the water, oyster sauce, Shaoxing wine, light soy sauce, and sugar. Stir-fry until the cauliflower is tender and evenly coated with the sauce.

8. Serve

Scoop the cauliflower mixture onto a serving dish, arranging it on a bed of the browned onions. Garnish with the chopped scallion and serve hot.