Szechuan Broccoli And Cauliflower

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 place the cauliflower and broccoli in a steamer basket over boiling salted water.
• 2 boil until crisp tender, approximately 5 minutes.
• 3 in a small dish, combine the oyster sauce, water and chili paste; set aside.
• 4 warm the olive oil in a heavy wok or skillet, add the minced ginger and garlic.
• 5 saute for 30 seconds taking care not to allow the garlic to brown.
• 6 add the carrot and saute for 1 minute, add the steamed cauliflower and broccoli.
• 7 toss and stir for approximately 2 minutes.
• 8 stir in the oyster sauce mixture, stirring to evenly distribute and warm mixture for approximately 1 minute.
• 9 remove from heat and stir in green onion.
• 10 serve immediately.