For General Information: (740) 374-1400

24 Hour Nurse Line: (844) 474-6522

Filter by Custom Post Type
About Us
Careers
Community
Locations
Memorial Health Foundation
News
Pages
Patient and Visitors
Providers
Services

X


Sichuan broccoli and cauliflower

November, 20th, 2024


Dieitician Tip

Equal measures of green beans, bell peppers or other favorite vegetables can be substituted in this quick and easy recipe.

Ingredients (Serves 6)

  • 3 cups 1/2-inch cauliflower florets
  • 3 cups 1/2-inch broccoli florets
  • 3 tablespoons oyster sauce
  • 1 tablespoon water
  • 1/4 teaspoon chili paste or red pepper flakes
  • 1 tablespoon olive oil
  • 1 tablespoon peeled and minced fresh ginger
  • 3 cloves garlic, minced
  • 1 carrot, peeled and thinly sliced on the diagonal (about 1 cup)
  • 1 green (spring) onion, green top only, thinly sliced on the diagonal

Directions

Bring a large saucepan 3/4 full of water to a boil. Add the cauliflower and broccoli and return to a boil. Cook until the vegetables are tender-crisp, about 1 minute. Drain the vegetables 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 nonstick frying pan, heat the olive 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 cauliflower and broccoli 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.


Sign Up For Our Community HealthLine Magazine

Stay informed, inspired, and connected with the Community HealthLine magazine! View past and newest editions conveniently available online, or sign up for a FREE printed version.

Subscribe