Szechuan Cauliflower Recipes
SZECHUAN CAULIFLOWER
Steps:
- 1. Cut cauliflower into florets, steam and and set aside.
- 2. Chop green chili, scallions & garlic, finely.
- 3. Heat oil in a pan.
- 4. Add green chili & garlic; fry for a few minutes.
- 5. Add soy sauce, Szechuan sauce, salt & cauliflower. Stir well.
- 6. Off heat, add additional scallions for garnish. Serve.
SZECHUAN BROCCOLI AND CAULIFLOWER
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
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.
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- Heat 1 tablespoon of oil in a wok over medium high heat until hot. Add cauliflower. Stir and cook until the cauliflower is charred on the surface and almost cooked through, about 4 minutes. If the wok gets too hot, turn to medium heat. You should hear a vibrant sizzling during the cooking, but without burning the cauliflower. Transfer cauliflower to a plate.
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