Szechuan Broccoli And Cauliflower Recipes

SZECHUAN BROCCOLI AND CAULIFLOWER

Steps:

• Place the cauliflower and broccoli in a steamer basket over boiling salted water.
• Boil until crisp tender, approximately 5 minutes.
• In a small dish, combine the oyster sauce, water and chili paste; set aside.
• Warm the olive oil in a heavy wok or skillet, add the minced ginger and garlic.
• Saute for 30 seconds taking care not to allow the garlic to brown.
• Add the carrot and saute for 1 minute, add the steamed cauliflower and broccoli.
• Toss and stir for approximately 2 minutes.
• Stir in the oyster sauce mixture, stirring to evenly distribute and warm mixture for approximately 1 minute.
• Remove from heat and stir in green onion.
• Serve immediately.

ZESTY BROCCOLI AND CAULIFLOWER SALAD

Steps:

• In a mixing bowl, combine the broccoli, cauliflower, onions and dressing. Toss, cover and refrigerate. Sprinkle with sunflower seeds before serving.

ROASTED SZECHUAN BROCCOLI

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
• Toss broccoli with olive oil, salt, and pepper together in a large bowl. Arrange broccoli over the prepared sheet.
• Bake in the preheated oven until browned, about 20 minutes.
• Combine chile oil, soy sauce, black vinegar, and sugar in a bowl. Toss with the roasted broccoli.

SZECHUAN BROCCOLI (CHINESE)

Steps:

• In a bowl combine soy sauce, vinegar & sugar, then set aside.
• In a skillet over medium heat, add sesame seeds & cook for 1 minute, then remove seeds & set aside.
• To the skillet add oil, red pepper, ginger & garlic & cook for 30 seconds, then add broccoli & cook for another minute.
• Add soy mixture, then cover the pan & cook for 2 minutes, before sprinkling the sesame seeds over the broccoli & serving.

ROASTED BROCCOLI & CAULIFLOWER

Steps:

• Preheat oven to 425°. In a large bowl, combine all ingredients; toss to coat. Transfer to 2 greased 15x10x1-in. baking pans. Roast 15-20 minutes or until tender.

SZECHUAN PORK AND BROCCOLI

Steps:

• Cut pork into narrow 1-in. strips, 1/4-in. thick; set aside. (Partially freeze pork first for easier cutting.) Cut green onions, peppers, broccoli and onion into 1-in. pieces; set aside. Combine garlic, ginger, pepper flakes, hot water, sugar, ketchup and soy sauce (or substitute 8 tablespoons prepared Hoisin Sauce for the ketchup and soy sauce); set aside. In wok or large skillet, heat peanut or vegetable oil over high heat. Stir-fry the pork in oil until browned; remove from wok and keep warm. Add more oil if necessary and stir-fry all vegetables tender/crisp. Add pork and sauce mixture; cook until thickened. Serve with boiled rice.