Western supermarket dry pot

Over a medium-low flame in a non-stick, fry the peanut oil, minced garlic and peanut butter together patiently for about six or seven minutes until the peanut butter starts to deepen in colour.

Add the hoisin and fry until combined.

Add the sriracha and fry until combined, then swirl in the soy sauce and cook a minute or two to drive off some moisture; add the seasoning, mix well and take the base out.

Blanch the broccoli and king oyster mushroom about a minute and the quartered corn about three minutes, and drain them well.

Slice the potato into three millimetre sheets, rinse vigorously to remove the surface starch and soak in water until frying, then pat thoroughly dry.

Heat about a centimetre of oil over a medium high flame until it bubbles around a pair of chopsticks and fry the potato two to three minutes until cooked through, in two batches if needed; not to crisp.

Marinate the chicken wings with the salt, white pepper, Shaoxing wine, soy sauce and a teaspoon of cornstarch, mix thoroughly and set aside; mix in another half tablespoon of cornstarch right before frying.

Fry the wings over a medium-high flame about eight minutes until browned and cooked through, then take them out.

Fry the Spam about two minutes until lightly blistered and take it out, then pour off all but about two tablespoons of the oil.

On high heat add the chopped garlic and six tablespoons of the base and fry about two minutes until the base starts to foam up a touch.

Add all the pre-cooked ingredients, mix thoroughly, add the seasoning and mix again.

Sprinkle over the chopped onion and cilantro and pour everything onto a sizzling cast iron skillet.