Szechuan Cauliflower Recipes

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SZECHUAN BROCCOLI AND CAULIFLOWER



Szechuan Broccoli and Cauliflower image

This recipe is from The New Mayo Clinic Cookbook. It is easy to put together and has many possibilities. Equal parts green beans, bell peppers or your favorite veggie can be used. This is wonderful with fish and steamed brown rice.

Provided by PaulaG

Categories     Cauliflower

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

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

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.

KUNG PAO CAULIFLOWER



Kung Pao Cauliflower image

While kung pao chicken originated in China's Sichuan Province, it has become an iconic Chinese American dish. The popular stir-fry typically includes chicken, vegetables and peanuts tossed in a dark, salty, sweet and spicy sauce, but in this vegan take, cauliflower steps in for the chicken. Dark soy sauce is more caramel-flavored and less salty than regular soy sauce, and it adds color and richness to the dish. If you don't have dark soy, substitute with regular soy sauce or hoisin sauce. Make sure you have a lid for your skillet or wok on hand before you start cooking, as covering the cauliflower allows it to cook quicker and more evenly. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Hetty McKinnon

Categories     main course

Time 25m

Yield 4 servings

Number Of Ingredients 17

1 tablespoon dark soy sauce
1 tablespoon soy sauce
1 tablespoon black vinegar
1 tablespoon granulated sugar
1/4 cup vegetable stock or water
1 teaspoon cornstarch
3 tablespoons neutral oil, such as grapeseed or canola
1 head cauliflower (about 2 pounds), cut into small 2-inch-long florets
Kosher salt (Diamond Crystal)
1 green or red bell pepper, core, seeds and membrane removed, and cut into 1-inch pieces
1/2 to 1 teaspoon Sichuan peppercorns, lightly ground in a mortar and pestle, spice grinder or crushed with a rolling pin
5 to 8 whole dried chiles, such as er jing tiao or chiles de arbol
2 garlic cloves, finely chopped
1 (1-inch) piece of ginger, peeled and finely sliced
1/3 cup roasted peanuts
2 scallions, white and green parts, finely sliced
Steamed rice, to serve

Steps:

  • In a small bowl, whisk together the dark soy sauce, soy sauce, black vinegar, sugar, vegetable stock or water, and cornstarch. Set aside.
  • Heat wok or large (12-inch) skillet on medium-high until very hot. Add 2 tablespoons of oil, the cauliflower florets and 1/2 teaspoon salt, and toss for 1 minute. Cover and cook for 5 to 6 minutes, tossing the cauliflower every 1 1/2 minutes or so, until the cauliflower is crisp-tender and charred in some parts. Remove from the pan and set aside.
  • In the same wok or skillet, add the remaining 1 tablespoon of neutral oil, along with the bell pepper. Toss for 1 minute, then add the Sichuan peppercorns and whole dried chiles, and stir for 1 minute until fragrant. Add the garlic and ginger, and stir for 30 seconds, then add the cauliflower back to the pan. Stir the sauce in the bowl to make sure the cornstarch is well incorporated, then pour it over the cauliflower and toss until the cauliflower is well coated. Toss in the peanuts and scallions, stir to combine, then turn off heat. Serve with rice.

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