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