Main Ingredients:
Lotus Stem: 1 section; Cauliflower: as needed; Green Vegetables: as needed; King Oyster Mushroom: 1 piece; Wood Ear Mushrooms: a few pieces (soaked); Spring Onions: as needed; Ginger: as needed; Garlic: as needed.
Seasonings:
Dried Red Chilies: as needed; Spicy Sauce: as needed; Garlic Chili Sauce: as needed; Spare Rib Sauce: as needed; Peanut Sauce: as needed; MSG: as needed; Sesame Oil: as needed; Toasted Sesame Seeds: as needed; Sichuan Peppercorns: as needed; Chili Sauce: as needed; Seafood Sauce: as needed; Sesame Paste: as needed; Chicken Powder: as needed; Ground Pepper: as needed; Spicy Seasoning Sauce: as needed; Light Soy Sauce: as needed.
Taste: Mildly Spicy; Cooking Method: Stir-fry; Time: 30 minutes; Difficulty: Easy.
Detailed Steps for Cooking Dry Pot Vegetables
Prepare Ingredients
Prepare Seasonings
Rinse the Green Vegetables and Cauliflower, cut the Cauliflower into small florets, slice the Lotus Stem, slice the King Oyster Mushroom, and shred the Wood Ear Mushrooms
Cut the Spring Onions, mince the Garlic and Ginger, toast the Sesame Seeds, mix all the sauce ingredients in a small bowl
Heat oil in a pan until 50% hot, add the mixed sauce
Stir-fry on low heat for 90 seconds to create the fragrant sauce
Remove the sauce from the pan
Heat oil in a clean pan over high heat, add Cauliflower, Lotus Stem, King Oyster Mushroom, Wood Ear Mushrooms, and Green Vegetables, stir-fry
Remove and drain excess oil
Leave some oil in the pan, add dried red chilies, Sichuan peppercorns, ginger, and garlic, stir-fry until fragrant
Add the ingredients back to the pan
Pour in the fragrant sauce (homemade) and stir-fry on low heat
Add spicy seasoning sauce and light soy sauce
Season with MSG, chicken powder, ground pepper, continue to stir-fry on low heat
Drizzle with sesame oil
Serve and sprinkle with sesame seeds
