Best 6 Szechuan Broccoli And Cauliflower Recipes

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Get ready to embark on a delightful culinary journey with our Szechuan Broccoli and Cauliflower recipes! These vibrant dishes combine the unique flavors of Szechuan cuisine with the goodness of broccoli and cauliflower, resulting in a symphony of taste that will tantalize your palate. Discover the art of creating authentic Szechuan dishes at home with our easy-to-follow recipes.

Indulge in the classic Szechuan Broccoli, a beloved dish known for its vibrant green color and spicy, garlicky flavor. This recipe guides you through the process of stir-frying broccoli florets in a tantalizing sauce made with soy sauce, rice vinegar, and a blend of aromatic spices. The result is a flavorful and satisfying dish that pairs perfectly with steamed rice or noodles.

Unleash your creativity with our Szechuan Cauliflower, a delightful twist on the traditional broccoli dish. This recipe showcases tender cauliflower florets coated in a rich and savory sauce, featuring a harmonious balance of sweet, sour, and spicy notes. The addition of bell peppers and carrots adds a colorful crunch, making this dish a feast for both the eyes and the taste buds.

For an extraordinary vegetarian experience, try our Szechuan Tofu and Broccoli. This hearty dish combines the protein-packed goodness of tofu with broccoli florets, all enveloped in a flavorful Szechuan sauce. The tofu absorbs the savory flavors of the sauce, creating a satisfying and delectable meal that is sure to impress vegetarians and meat-eaters alike.

Embark on a culinary adventure with our Szechuan Broccoli and Cauliflower recipes. These dishes offer a perfect blend of flavors, textures, and colors, making them a delightful addition to any meal. Whether you're a seasoned cook or just starting your culinary journey, these recipes will guide you towards creating authentic and delicious Szechuan dishes that will leave a lasting impression on your taste buds.

Here are our top 6 tried and tested recipes!

SZECHUAN BROCCOLI (CHINESE)



Szechuan Broccoli (Chinese) image

Make and share this Szechuan Broccoli (Chinese) recipe from Food.com.

Provided by Sydney Mike

Categories     Vegetable

Time 12m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1/2 teaspoon granulated sugar
4 teaspoons sesame seeds
2 teaspoons vegetable oil
1/2 teaspoon red pepper, crushed
1/2 teaspoon ground ginger
3 garlic cloves, minced
4 cups broccoli florets, in bite-size pieces

Steps:

  • In a bowl combine soy sauce, vinegar & sugar, then set aside.
  • In a skillet over medium heat, add sesame seeds & cook for 1 minute, then remove seeds & set aside.
  • To the skillet add oil, red pepper, ginger & garlic & cook for 30 seconds, then add broccoli & cook for another minute.
  • Add soy mixture, then cover the pan & cook for 2 minutes, before sprinkling the sesame seeds over the broccoli & serving.

Nutrition Facts : Calories 65.8, Fat 4, SaturatedFat 0.5, Sodium 271.3, Carbohydrate 6.1, Fiber 0.5, Sugar 0.7, Protein 3.3

ROASTED BROCCOLI & CAULIFLOWER



Roasted Broccoli & Cauliflower image

Whenever we make a time-consuming entree, we also prepare this quick broccoli and cauliflower side. The veggies are a good fit when you're watching calories. -Debra Tolbert, Deville, Louisiana

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 6

4 cups fresh cauliflowerets
4 cups fresh broccoli florets
10 garlic cloves, peeled and halved
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Preheat oven to 425°. In a large bowl, combine all ingredients; toss to coat. Transfer to 2 greased 15x10x1-in. baking pans. Roast 15-20 minutes or until tender.

Nutrition Facts : Calories 58 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 173mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

BROCCOLI AND CAULIFLOWER SALAD



Broccoli and Cauliflower Salad image

This salad goes with just about any meal. It can be made ahead of time. It is even better the next day.

Provided by Vicki Wacasey

Categories     Other Salads

Time 30m

Number Of Ingredients 10

8 slice bacon fried, or you can use bacon bits
1 bunch broccoli florets (small bite size pieces)
1 bunch cauliflower, small florets (small bite size pieces)
1 1/2 c cheddar cheese, shredded
1/2 purple or red onion chopped
1/2 c red wine vinegar
1/4 c sugar
1 1/3 c mayonnaise
2 tsp lemon juice, fresh
salt and pepper to taste

Steps:

  • 1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and crumble.
  • 2. In a large bowl, combine broccoli, cauliflower, cheese, bacon and onion.
  • 3. Prepare the dressing in a small bowl by whisking together the red wine vinegar, sugar, pepper, salt, mayonnaise and lemon juice.
  • 4. Combine dressing with salad. Cover, and refrigerate until ready to serve.

ROASTED SZECHUAN BROCCOLI



Roasted Szechuan Broccoli image

Easy and extremely flavorful.

Provided by MDMONS

Categories     Side Dish     Vegetables     Broccoli

Time 30m

Yield 4

Number Of Ingredients 7

1 pound broccoli florets, cut into bite-size pieces
1 tablespoon olive oil
salt and ground black pepper to taste
1 tablespoon chile oil
1 tablespoon light soy sauce
1 tablespoon Chinese black vinegar
1 teaspoon white sugar

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
  • Toss broccoli with olive oil, salt, and pepper together in a large bowl. Arrange broccoli over the prepared sheet.
  • Bake in the preheated oven until browned, about 20 minutes.
  • Combine chile oil, soy sauce, black vinegar, and sugar in a bowl. Toss with the roasted broccoli.

Nutrition Facts : Calories 101.3 calories, Carbohydrate 9.5 g, Fat 6.6 g, Fiber 3 g, Protein 3.4 g, SaturatedFat 0.9 g, Sodium 210.1 mg, Sugar 3.6 g

GARLICKY SAUTEED BROCCOLI AND CAULIFLOWER



Garlicky Sauteed Broccoli and Cauliflower image

Provided by Valerie Bertinelli

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons unsalted butter
3 tablespoons olive oil
3 cups 1-inch broccoli florets (about 1 medium broccoli crown)
3 cups 1-inch cauliflower florets (about 1/2 medium head)
Kosher salt
4 cloves garlic, finely chopped
1 lemon, optional

Steps:

  • Heat the butter and 2 tablespoons of the oil in a large skillet over medium-high heat.
  • Add the broccoli and cauliflower in a single layer, sprinkle with 1/2 teaspoon salt and cook, undisturbed, until the undersides are browned in spots, 3 to 4 minutes. Continue to cook, stirring every 1 to 2 minutes, until browned all over and crispy and tender, about 5 minutes more.
  • Reduce the heat to medium and push the vegetables to one side of the skillet. Add the garlic and remaining 1 tablespoon oil to the empty side and cook, stirring, about 30 seconds. Mix the garlic into the vegetables and add a large splash (about 3 tablespoons) of water. Squeeze in half a lemon, if using. Cook, stirring, until the juices have evaporated.

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.

Tips:

  • Prep your vegetables: Before you start cooking, wash and cut your broccoli and cauliflower into florets. You can also peel and chop the carrots and onion if desired.
  • Use a wok or large skillet: A wok or large skillet is ideal for stir-frying because it allows the food to cook evenly and quickly.
  • Heat your wok or skillet over high heat: This will help to create a nice sear on the vegetables and prevent them from becoming soggy.
  • Add the vegetables to the wok or skillet in batches: Don't overcrowd the wok or skillet, or the vegetables will not cook evenly.
  • Stir-fry the vegetables for 2-3 minutes: Or until they are tender-crisp. Be sure to stir constantly to prevent them from burning.
  • Add the sauce to the wok or skillet: And stir to coat the vegetables. Cook for an additional minute or two, or until the sauce has thickened.
  • Serve immediately: Szechuan broccoli and cauliflower is best served hot, over rice or noodles.

Conclusion:

Szechuan broccoli and cauliflower is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of broccoli, cauliflower, carrots, and onions is healthy and flavorful, and the Szechuan sauce adds a nice spicy kick. This dish is sure to please everyone at the table.

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