Sichuan Broccoli and Cauliflower

By Tamipri

Equal measures of green beans, bell peppers, or other favorite vegetables can be substituted in this quick and easy recipe. Serve with Grilled Miso Salmon and steamed brown rice.

Ingredients

• 3 c. cauliflower florets
• 3 c. broccoli florets
• 3 Tb. oyster sauce
• 1 Tb. water
• 1/4 tsp. chile paste or red pepper flakes
• 1 Tb. olive oil
• 1 Tb. peeled and minced fresh ginger
• 3 cloves garlic, minced
• 1 carrot, peeled and thinly sliced on the diagonal
• 1 green onion, green top only, thinly sliced on the diagonal

Details

Servings 6

Preparation

Step 1

Bring a large saucepan 3/4 full of water to a boil. Add the cauliflower and broccoli and return to a boil. Cook until the vegetables are tender-crisp, about 1 minute. Drain the vegetables and then plunge them into a bowl of ice water to stop the cooking. Drain again and set aside.

In a small bowl, stir together the oyster sauce, water, and chile paste; set aside.

In a large, heavy nonstick frying pan, heat the olive oil over medium-high heat. Add the ginger and garlic and saute for 30 seconds; do not let the garlic brown. Add the carrot and saute 1 minute. Add the cauliflower and broccoli and toss and stir until just tender, about 2 minutes. Add the oyster sauce mixture and toss and stir until the sauce is evenly distributed and the mixture is heated through, about 1 minute.

Transfer to a warmed serving dish and garnish with the green onion. Serve immediately.

Per serving=58 calories