Szechuan Broccoli and Cauliflower
"This recipe is from The New Mayo Clinic Cookbook. It is easy to put together and has many possibilities. Equal parts green beans, bell peppers or your favorite veggie can be used. This is wonderful with fish and steamed brown rice."
photo by Derf2440
- Ready In:
- 25mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 3 cups cauliflower florets
- 3 cups broccoli florets
- 3 tablespoons oyster sauce
- 1 tablespoon water
- 1⁄4 teaspoon chili paste
- 1 tablespoon olive oil
- 1 tablespoon finely minced fresh ginger
- 3 garlic cloves, minced
- 1 carrot, scrubbed and thinly sliced on the diagonal
- 1 green onion, thinly sliced on the diagonal
directions
- Place the cauliflower and broccoli in a steamer basket over boiling salted water.
- Boil until crisp tender, approximately 5 minutes.
- In a small dish, combine the oyster sauce, water and chili paste; set aside.
- Warm the olive oil in a heavy wok or skillet, add the minced ginger and garlic.
- Saute for 30 seconds taking care not to allow the garlic to brown.
- Add the carrot and saute for 1 minute, add the steamed cauliflower and broccoli.
- Toss and stir for approximately 2 minutes.
- Stir in the oyster sauce mixture, stirring to evenly distribute and warm mixture for approximately 1 minute.
- Remove from heat and stir in green onion.
- Serve immediately.
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Reviews
-
What can be better than this, if you like veggies? It is fantastic! Had along with salmon and we all thought it was great! Flavors were just right and didn't change anything while preparing it! Thanks for this recipe Paula! -
Loved the sauce-just right. I thought I was pretty smart and stir-fried everything, including chicken breast, at once using a lid to hurry things along. NOT a good technique. Using chicken was fine but follow the directions. -
YUM! Wonderful cauliflower and broccoli!! Just the right heat and just the right crunch. Made it exactly as listed and we thouroughly enjoyed it. We will definately be making this again. The combination of spices and veggies was perfect, thanks for sharing!! -
Excellent vegetable side dish. I enjoyed the asian flavor without it hammering you over the head. I am one of those people that like vegetables cooked until soft, so I left them in a little longer.
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Delicious! Served it with salmon coated with black sesame seeds, and seared. Only change I would make is a little more chili paste.
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RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.
Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com.
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