Spicy Szechuan Veggie Medley
This vibrant and flavorful dish showcases the delightful crunch of steamed broccoli and cauliflower, enhanced with a zesty Szechuan sauce. Adaptable to your preferences, it invites the addition of other colorful vegetables like green beans or bell peppers, making it a versatile side dish. The combination of fresh ginger and garlic adds aromatic depth, while the chili paste delivers a gentle heat. Perfectly paired with grilled fish and served over a bed of steamed brown rice, this veggie medley is a wholesome addition to any meal.
N/A
Servings
25
Calories
10
Ingredients
Ingredients
Cauliflower florets
3 cups (cut into florets)
Broccoli florets
3 cups (cut into florets)
Oyster sauce
3 tablespoons (none)
Water
1 tablespoon (none)
Chili paste
1/4 teaspoon (none)
Olive oil
1 tablespoon (none)
Fresh ginger
1 tablespoon (finely minced)
Garlic cloves
3 (minced)
Carrot
1 (scrubbed and thinly sliced on the diagonal)
Green onion
1 (thinly sliced on the diagonal)
Instructions
1
Begin by preparing your vegetables. Rinse the cauliflower and broccoli florets under cold water. Thinly slice the carrot diagonally and chop the green onion.
2
Fill a pot with water, add salt, and bring to a boil. Place the cauliflower and broccoli florets in a steamer basket and set it over the boiling water. Steam the vegetables for about 5 minutes until they are crisp-tender.
3
While the vegetables are steaming, prepare the Szechuan sauce. In a small bowl, mix together the oyster sauce, water, and chili paste. Set this mixture aside.
4
In a heavy wok or skillet, heat the olive oil over medium heat. Add the minced ginger and garlic to the pan. Sauté them for about 30 seconds, taking care not to let the garlic turn brown to avoid bitterness.
5
Add the sliced carrot to the wok and continue to sauté for 1 minute until it begins to soften.
6
Stir in the steamed cauliflower and broccoli, tossing them to combine with the ginger and garlic mixture. Sauté everything together for another 2 minutes, allowing the flavors to meld.
7
Pour the prepared oyster sauce mixture into the wok, stirring well to coat the vegetables. Let it heat through for about 1 minute.
8
Remove the wok from heat and gently fold in the sliced green onion.
9
Serve the Spicy Szechuan Veggie Medley immediately, either on its own or alongside rice and your favorite protein.
Nutrition Information
0.83g
Fat
3.33g
Carbs
0.83g
Protein