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.
SZECHUAN BROCCOLI (CHINESE)
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
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
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
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
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
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
Easy and extremely flavorful.
Provided by MDMONS
Categories Side Dish Vegetables Broccoli
Time 30m
Yield 4
Number Of Ingredients 7
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
Provided by Valerie Bertinelli
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
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
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.
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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