Sichuan Broccoli And Cauliflower
Find easy and simple Sichuan Broccoli And Cauliflower Recipe with a fusion of traditional and contemporary flavors. Sichuan Broccoli And Cauliflower is a common dish to find in Heart Foods category. Enhance your cooking journey and enjoy creating Sichuan Broccoli And Cauliflower recipe with available user-friendly instructions in English Recipes.
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3 cups 1/2-inch cauliflower florets
3 cups 1/2-inch broccoli florets
3 tablespoons oyster sauce
1 tablespoon water
1/4 teaspoon chili paste or red pepper flakes
1 tablespoon olive oil
1 tablespoon peeled and minced fresh ginger
3 cloves garlic, minced
1 carrot, peeled and thinly sliced on the diagonal
1 green (spring) onion, green top only, thinly sliced on the diagonal
How to make Sichuan Broccoli And Cauliflower
METHOD:
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 chili 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.
Don't let the garlic brown. Add the carrot and saute for 1 minute.
Add the cauliflower and broccoli and stir until just tender, about 2 minutes.
Add the oyster sauce mixture and toss 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.
Posted By:
sidra, Rawalpindi