Szechuan Broccoli and Cauliflower
- Reviews 7
Ready In: 25 mins
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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