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Health Information Library Recipes Sichuan broccoli and cauliflower

Sichuan broccoli and cauliflower

Nutrition Facts

Serving Size About 1 cup
Calories 67

Amount Per Serving
Monounsaturated fat 2 g
Saturated fat 0.5 g
Total fat 3 g
Sodium 184 mg
Cholesterol 0 mg
Dietary fiber 2 g
Protein 2 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

If broccoli and cauliflower aren't for you, simply substitute your favorite vegetables.

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.

Last Updated: November 18th, 2016