Tuesday, May 13, 2008

Sichuan Broccoli

Here is a fun and easy recipe I tried last night. It had a different step in it that was unique and fun to try...."plunging vegetables." The whole cooking time took me about 1/2 hour. Works for me!

Sichuan Broccoli and Cauliflower
(Dietitian's tip: Equal measures of green beans, bell peppers (capsicums) or other favorite vegetables can be substituted in this quick and easy recipe)

Serves:6
Ingredients
  • 3 cups cauliflower florets (medium pieces)
  • 3 cups broccoli florets
  • 3 Tablespoons oyster sauce
  • 1 Tablespoon water
  • 1/4 teaspoon chili paste or red pepper flakes
  • 1 Tablespoon olive oil (or vegetable oil)
  • 1 Tablespoon peeled and minced fresh ginger
  • 3 cloves garlic, minced
  • 1 carrot, peeled and sliced diagonally
  • 1 green (spring) oinon, green top only, thinly sliced

Directions

Bring a large saucepan 3/4 full of water to a boil. Add the vegetables (broccoli and cauiliflower) and return to a boil. Cook until the vegetables are tender-crisp, about 1 minute. Drain the vegeatbles 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 non-stick frying pan, heat the 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 reserved vegetables (broccoli and cauliflower) 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.

Of Note:

  • I didn't have much cauliflower, so I used the little bit of that, some broccoli, and some green pepper instead
  • I cooked up some rice to serve it over
  • I garnished it with the green onions and also some almond slices....VERY good
  • I didn't have ginger root, so used powder instead

3 comments:

Fawn said...

Emily, I always love reading your blog! First of all--how on earth do you cook all those things??!! I can hardly make chicken in a pan on the stove--and if I do, all I add is Lawrys seasoning salt!
Secondly, post the picture of your wedding outfit photo!!!
Thirdly...Setters of Catan? Just looking at the pictures it looks so wacky! and I do remember you being a very game competitive person...remember that game we played at church? the two of us..what was it...a tongue twister, or something? All I remember was speaking at each other really fast! lol.. good times.

ames said...

That sounds delicious! I *love* making chinese food, I make a Szechuan green beans and beef dish that we just love. Can't wait to try this out too, sound slike it'd be good with some tofu as well.

I see you're a Catan fan. Such a great game!

Keren and Peggy said...

That sounds Really yummy. I may have to see if I can make it. :)

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